@Macha
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 teaspoon paprika
1 teaspoon white sugar
2 teaspoons hot sauce of choice (I mostly use sriracha because it's what I'm most likely to have)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Whisk all that together in a bowl. Put it in the fridge until you're done cooking.
8 oz egg noodles
1 small red bell pepper, thinly sliced
1 rib celery, thinly sliced and cut to bite-sized lengths
Approximately as much peeled carrot strips as celery strips
Boil the noodles in salted water until they're al dente. Drain them and cool them completely with cold tap water. Dump the drained noodles into a mixing bowl and add the veggies. Give them a good tossing to combine, then pour in the dressing and toss some more until everything's well coated. Cover the bowl and fridge it for two hours until totally chilled, then nom. I guess you could eat it straight away if you like warm pasta salad.