“my daughter ate 4 helpings!!”
Pommery mustard is the best (for more info on this mustard click HERE) It makes everything -even the kids chicken nuggets taste great! This past weekend I whipped up the following side dish and my dinner guests (and kids) could not get enough.
Some like their macaroni salad really creamy others no so much, which is why I suggest you mix the mayo and Pommery mustard together in a separate bowl and slowly add more or less to the pasta dish as per your own preference. Just remember the (aprox) 5 to 1 ratio: 5 tbsp of mayo for every 1 tbsp of Pommery mustard.cooked elbow macaroni 5 tablespoons of mayonnaise 1 tablespoon Pommery mustard 2 tablespoons of grated Parmesan 1 whole (pickled) roasted red pepper finely chopped sprinkle of freshly cracker pepper to your taste
Cook macaroni pasta according to the package directions. Strain and rinse with cold water to cool the pasta and stop it from continuing to cook. Let drain and pour the pasta into a large bowl. Chop the roasted red pepper into small pieces and pat dry with a paper towel before adding it to the pasta. In a separate small bowl mix the mayo and mustard together. Add a little or all (or make more) of the dressing to the pasta and toss. Sprinkle in the Parmesan cheese and a little freshly cracker pepper to taste.