the secret ingredient to creamy & tangy pasta salad? Spicy Brown Mustard! 🤫
Ingredients
8 ounces uncooked elbow macaroni
1/2 cup French’s Spicy Brown Mustard
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon cider vinegar
1 teaspoon sugar
1/2 cup frozen peas, thawed
2 hard cooked eggs, peeled and chopped
1 cup cherry tomatoes, halved
1/4 cup finely chopped green onions
Directions:
1. Cook pasta as directed on package. Rinse under cold water; drain well. Set aside.
2. Mix Mustard, mayonnaise, sour cream, vinegar and sugar in large bowl until well blended. Add pasta, peas, eggs, tomatoes and green onions; toss to coat.
3. Cover and refrigerate at least 30 minutes or until ready to serve.
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