Macaroni Salad

1. Cook the macaroni in plenty of salted water as the packet directs.

2. Drain, rinse under cold water and drain well again.

3. Finely dice the bell pepper and celery, and thinly slice the spring onions.

4. For the dressing, mix the mayonnaise with the mustard, cider vinegar, a pinch of sugar, salt and pepper.

5. Toss the pasta and vegetables thoroughly with the dressing.

6. Chill for at least 2 hours – it is best cold and well rested.

Tip: The pasta absorbs dressing as it sits, so make it looser than you want to serve it. A staple of cookouts and picnics.