Pasta Vegetable Salad

Can be made ahead. Will keep for several days.

Ingredients:

Dressing

¼ cup vinegar
1/3 cup sugar
2 tablespoons flour
¾ cup water
2 tablespoons Dijon mustard
½ cup mayonnaise

Salad

16 ounces spiral, shell or elbow-shaped pasta, cooked
½ cup chopped onion
½ cup chopped celery
½ clamshell VineSweet Mini-Peppers, halved or quartered
2 grated carrots
1 8-oz. box frozen snap sugar peas, thawed
¼ cup chopped parsley
3 hard-cooked eggs, optional

How to prepare:

In a saucepan, stir vinegar, sugar, flour, and water together.  Boil until thickened, Cool.  Add mustard and mayonnaise. Add remaining ingredients and toss with dressing.  Chill.  Serve on a bed or lettuce.

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