- Cook pasta al dente. (This is important! Do not overcook or you will have mush instead of salad!)
- Chop onion and celery.
- Slice olives.
- Add drained and rinsed pasta, onion, celery and olives to large bowl.
Okay, you are right. The recipe calls for yellow mustard but I am travelling in a camper with limited frig space! Spicy brown mustard works fine.
5. In a separate bowl, whisk mayonnaise, mustard, salt, pepper, sugar and thinner (olive brine or a bit of milk) to make the sauce.
6. Add sauce to pasta mixture. Stir together and refrigerate for at least an hour (a day is even better). Serve cold.