Bill’s Pasta Salad

[Raquelita]

Bill’s Pasta Salad (Blue Mountain Farm, Acme WA)

1 lb. macaroni or rotini (or any bite-sized pasta)
½ cup French or Catalina dressing
½ cup mayonnaise
scant ¼ cup mustard (horseradish mustard preferred, or just add 1-1 ½ tsp prepared horseradish)
2 Tbsp lemon juice
2 tsp chili powder (Pasilla chili powder is preferred – can be found at any store that might have a good Mexican ingredient selection)
½ tsp garlic powder
1 tsp Lawry’s seasoning salt
dill weed
red wine vinegar
1 medium dill pickle, chopped
½ cup celery, chopped
1 medium cucumber, chopped
small can sliced black olives (optional)
3 boiled eggs, sliced (optional)

Cook pasta according to package directions. Drain and rinse with cold water until cold throughout. Place in a large bowl and stir in French dressing and set aside.

In anther container, stir together mayo, mustard, lemon juice, chili powder, garlic powder, and seasoning salt. Sprinkle dill weed to taste and add enough vinegar to make the mixture easily pourable. Stir most of this mixture into the pasta. Add the pickles, celery, cucumber, and olives. Stir again. Lay the sliced eggs on top and sprinkle dill weed over the finished salad. Chill.

Use the leftover dressing to rejuvenate the leftovers, or use a little French dressing.

Makes 6 servings.