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[EarthNSky <erthnsky AT bellsouth.net>]

I'm about to make the pasta salad.  I've decided to skip the vinegar and 
sugar additions and only use a mayo-mustard combination.  My only 
concern is the size of the pasta.  I think most of these type salads are 
made with elbow macaroni or rotini or shells, large shaped pastas.  The 
little alphabet/pellet shaped pasta I have is very small-not much to it. 
 I'm going to reduce the cooking time just to make sure the pasta holds 
together and is not converted into an overcooked mush.  I'm going to add 
carrots, cherry toms, chopped garlic scapes, and onion scallions and 
maybe some chickpeas.  I'm wishing I had some fresh pak choy right now, 
and a can of baby shrimp.  nyum nyum.. :) No such luck, though, I don't 
even have any fresh spinach!
--
"Never expect magic from no where"  Baringo (Kenyan) working motto
http://erthnsky.blogspot.com/
EarthNSky Farm, NW Georgia, USA