An easy weeknight side dish perfect for warm weather days, or picnics. This recipe is good for picky eaters too, as there are no tomatoes or olives present in the salad, and it's not too salty or vinegary.
- Boil pasta according to the package instructions. It's best to use minimal additional salt as the dressing already contains the perfect amount. When the pasta has finished boiling, drain the remaining water and set it aside.
- Meanwhile, whisk or stir together mayonnaise, mustard, sugar, vinegar, black pepper, cayenne, and garlic powder; taste before adding salt, then taste again. The dressing should taste just a little bit too salty, since it needs to provide flavor for an entire pound of pasta. Once the dressing is seasoned to your preferences, set it aside.
- Use a food processor to mince the onion, pepper, and celery until fine. It's best to mince each vegetable individually to avoid over-encumbering the food processor. Place your minced vegetables in a large salad bowl.
- Add the drained pasta to your salad bowl followed by dressing, gently stir until everything is thoroughly combined. Taste for salt and pepper.
- Serve and enjoy! Feeds a lot, and even better the next day.
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