As written, I thought this recipe had far too much sugar -- I cut it down by more than half. Otherwise, I thought it was delicious. Instead of prepared mustard (which I don't much care for) I used Dijon mustard, and it was really nice. It wasn't 'yellow', and I think it gives a nicer flavour. Because I'm not too fond of raw onion generally, I think that next time I'll try it with pickled onions. I liked that the dressing wasn't too heavy, unlike most pasta salad dressings I've tried. Thanks! (Oh yeah, my boyfriend loved it! And he's the "pasta salad" connoisseur... lol)___ Update: I omitted the onions altogether this time, but used 1 each of a red and green pepper, the celery and grated carrot, and I added beets. Delicious!! And soooo pretty! (Note: I didn't use pickled beets -- I buy fresh beets and then roast them in foil in the oven for about an hour at 350. When they cool, I peel them and slice them.)
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As written, I thought this recipe had far too much sugar -- I cut it down by more than half. ...