INGREDIENTS
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16 ounces tubetti pasta
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2/3 cup mayonnaise
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1/4 cup Dijon mustard
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juice of half lime
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1 1/2 tablespoons sugar
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1/2 teaspoon paprika
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1/2 teaspoon cayenne pepper
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1 1/3 cups chopped drained spicy dill pickles
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1 1/4 cups chopped celery
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1/2 cup minced red onion (or 2 shallots, minced)
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1 12-ounce jars roasted peppers, drained and sliced
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1 cup thinly sliced green onions
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handful cilantro, chopped
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salt & pepper to taste