This gourmet spin on the pasta salad grandma used to make is so delicious and filled with real ingredients even she'd approve! 


2 Cups Pasta 

3/4 Cup Mayo *use a vegan mayo for vegan version

3 Tablespoons Truffle Mustard

1/4 Cup Chopped Celery

1/4 Cup Finely chopped red onion

Finely Diced Red Bell Pepper

2 Diced Hard Boiled Eggs (yolks set aside) *omit for vegan version

1/2 Cup Cherry Tomatoes 


1. Cook the pasta for the minimum amount of time on the package. Strain and set aside to cool.

2. If using them, combine the mustard, egg yolks (if using them) and mayo until they are a smooth sauce. 

3. Using a soft rubber spatula combine the sauce, pasta and all other ingredients in a bowl or resealable container. Cover the container and refrigerate for an hour or up to 3 days. Serve chilled.

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