Ingredients:
• 4 c. cooked elbow macaroni
• 5 Tbs. mayonnaise
• 1 Tbs. Pommery Mustard—Moutarde de Meux
• 1 whole (pickled) roasted red pepper, chopped
• 2 Tbs. grated parmesan cheese
• sprinkle of freshly cracked pepper, to taste
Preparation: Cook macaroni pasta according to the package directions. Strain and rinse with cold water to cool the pasta. Let drain and pour the pasta into a large bowl. Chop the roasted red pepper into small pieces, pat dry with a paper towel, add 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 cracked pepper to taste. ** Ration Tip: 5 Tbs. of mayonnaise for every 1 Tbs. of Pommery Mustard **
