Dijon Pasta Salad

1 lb Rotini, tricolor
2/3 cup oil
2 TBSP cider vinegar
2 tsp Dijon mustard
2/3 cup mayonnaise
2 large celery stalks; chopped
6 slices of bacon, thick; cooked and chopped
2 eggs; hard-boiled and chopped
2 scallions; chopped
1/2 tsp salt
paprika (optional)

Cook pasta in boiling water, just until done, usually 11 to 13 minutes. Drain and refresh under cold running water.

In a large bowl whisk together oil, vinegar, mustard, mayonnaise. Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. Chill thoroughly before serving.

(Dying for Chocolate, Diane Mott Davidson)