Macaroni Salad with Vegetable Dressing
|Macaroni/Other small, fancy-shaped pasta||1 Pound (Small Sized)|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Prepared mustard||1⁄2 Teaspoon|
|Finely chopped green onion with tops||1⁄4 Cup (4 tbs)|
|Finely chopped celery||3 Tablespoon|
|Tarragon vinegar||3 Tablespoon|
|Salad oil||1 1⁄4 Cup (20 tbs)|
|Hard-cooked eggs||4 , quartered|
|Bacon strips||4 , crisply cooked and crumbled|
Following package directions, cook macaroni in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
Turn into a large bowl.
In a blender or food processor, put egg, salt, mustard, onion, celery, vinegar, and sugar.
Cover and whirl until smooth.
With motor still running, very slowly add oil, blending until thickened.
Pour over cooked pasta and toss gently.
Cover and chill for 4 hours or until next day.
Garnish with eggs and bacon.