Shelly's Recipe

MARDI GRAS PASTA SALAD

Category: Pasta Salads

1 lb. pasta, your choice, cooked al dente
2 tbsp butter
2 cups whole kernel corn, frozen or freshly cut from cob
2 cups purple cabbage, shredded
1 bunch green onions, thinly sliced
1 cup mayonnaise
1/4 cup Dijon of Creole mustard
2 tbsp white wine vinegar
1 tbsp fresh basil chopped
Salt and freshly ground black pepper to taste

Place the pasta in a large mixing bowl. In a skillet melt the butter over medium heat. Saute the corn in butter for 2 to 3 minutes, drain. Add the corn, purple cabbage, green onions, mayonnaise, mustard, and vinegar to the pasta and mix well. Add the basil, salt, and pepper, toss gently. Turn onto a serving platter of bowl and serve at room temperature or slightly chilled.