1 lbs small pasta shells
2 medium ripe tomatoes- cored and diced
1 cup thinly chopped celery
1/2 cup finely chopped green pepper
Mix the above together before adding the dressing to it.
THE DRESSING
1 cup mayo
1/4 cup creole mustard (zatarains)
4 cloves of garlic- minced
1 tsp brown sugar
1 tsp Kosher salt
1 tsp black pepper
Mix all this together and then coat pasta until creamy
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