Broccoli Salad with Pasta

For the salad:

4 ounces of spiral pasta (2 cups cooked)
1 carrot, shredded
1/2 small onion, finely diced
2 cups of Broccoli crowns, cut into bite sized pieces
1 cup of frozen peas (no need to thaw)
2 hard boiled eggs, mashed with a fork
1/2 pound of bacon, cooked crisp and crumbled

For the dressing:

1 cup of mayonnaise
1/4 cup of Dijon mustard
1/4 cup of fresh grated Parmesan Cheese
2 teaspoons Celery Salt
3 Tablespoons Sugar
2 Tablespoon Red Wine Vinegar
1/2 cup of milk
Salt and Pepper to taste

Here's what you need to do:
Cook the pasta according to package directions but just until tender, don't overcook it or it will be mushy. Drain. Place in a large bowl.

Add the peas to the warm pasta and toss. Add all of the other salad ingredients. Toss. Set aside.

In a smaller bowl, or a container with a tight fitting lid, combine all the dressing ingredients and mix well (if you use a container with a tight fitting lid, just shake).

Add to the pasta and toss to coat. This is best if you refrigerate it at least a couple of hours to give the pasta time to soak up the dressing. I hope that you enjoy this broccoli pasta salad as much as we did!

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