Ingredients
Scale
- 2 cups mayonnaise
- 1 medium onion, chopped
- 1 cup diced celery
- 1 cup sugar
- 1 cup cold water
- 1/2 cup white vinegar
- 2 cloves garlic, minced
- 1 (16 oz) box radiatore pasta, cooked and drained (the recipe also says you can substitute rotini pasta)
- Garnish: chopped hard boiled egg, chopped fresh parsley (I used dry)
Instructions
- In a large bowl, combine mayonnaise, onion, celery, sugar, water, vinegar, and garlic. Add pasta, stirring to combine well. (there is also a note on the recipe that says: Mixture will be very soupy at first, but thicken as it chills.)
- Cover, and chill overnight. (I gave mine a mix in the morning.) Garnish with hard boiled egg and fresh parsley if desired. Serves 12-16.
