Macaroni Salad

• 1 pound small pasta shells
• 2 medium ripe tomatoes, cored and diced
• 1 cup thinly sliced celery
• 1/2 cup finely diced green pepper
• 1 cup mayonnaise
• 1/4 cup Creole mustard (preferably Zatarains) or spicy brown mustard
• 4 cloves garlic, minced
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

1. Cook the shells in a large quantity of well-salted, rapidly boiling water til al dente.
2. Drain and cool down the shells under cold running water.
3. Drain again and put them in a large bowl.
4. Add the tomatoes, celery, and peppers.
5. Make the dressing by mixing up the mayonnaise, mustard, garlic, sugar, salt, and pepper.
6. Stir into the pasta til coated and creamy.
7. Taste and fix the seasonings if you need to.
8. Refrigerate or serve pronto.

pasta shells, tomatoes, celery, green pepper, mayonnaise, creole mustard, garlic, brown sugar, kosher salt, black pepper

Taken from www.epicurious.com/recipes/food/views/macaroni-salad-389177 (may not work)