*While this recipe was delicious in flavour, my husband and I did NOT enjoy the texture of the seeds from the seeded mustard in this recipe - next time we will make it with ordinary mustard. Also, this makes a LOT of pasta salad - the recipe suggests it serves 6. I would say it serves 8 or so - cut the recipe down if you don't have a huge family or don't want to be eating this for several days in a row! Apart from that, it is a very simple throw-together kind of meal.*
375g (13oz) small pasta (eg. shells, macaroni)
6 bacon rashers, diced
1 1/2 cups mayonnaise
1/3 cup seeded mustard
3/4 cup buttermilk
3 trimmed celery sticks, sliced thinly
1 large red capsicum (red adds colour, but green is perfectly acceptable!)
1 bunch (15g/ 1/2oz) fresh chives, chopped finely
2 tablespoons finely chopped fresh flat-leaf parsley
Cook pasta in large pan of boiling water until just tender. Rinse pasta under cool water. Drain and cool.
Meanwhile, cook bacon, stirring, in heated medium pan until brown and crisp; drain on absorbant paper.
Whisk mayonnaise, mustard and buttermilk in large bowl.
Add pasts, bacon and remaining ingredients to bowl; toss gently to combine.
* From The Australian Women's Weekly's "Salads: Simple, fast and fresh" recipe book.
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