Deli pasta salad

Boil elbow pasta in salted water until al dente.

Very finely dice celery, bell pepper and red onion, and finely chop parsley, so everything mixes evenly with no big chunks.

Drain the pasta and cool it under cold water to stop the cooking; put in a large bowl with the vegetables.

Mix a dressing of mayo, mustard, white vinegar and seasonings.

Add the dressing, mix well, cover and refrigerate a while; it can be made the day before.

Variation: add hard boiled eggs.