Makes 6 to 8 servings. Mardi Gras Pasta Salad Ingredients

• 1 pound fusilli pasta
• ½ cup shredded purple cabbage
• 1 cup whole kernel corn
• 2 tablespoons butter
• ½ cup finely chopped green onions
• 1 cup mayonnaise (more or less to taste)
• 1 teaspoon Dijon-style mustard
• ½ teaspoon dried leaf basil
• salt and freshly ground black pepper to taste

Cook the pasta in boiling water according to package directions. Drain thoroughly and place in a large mixing bowl. In a skillet, melt the butter and sauté the corn for two to three minutes. Add the corn, cabbage and green onions to the pasta. Add the mayonnaise, a little at a time and toss to coat evenly. Add the mustard, basil, salt and pepper. Toss gently. Serve at room temperature or chilled. This can be easily packed in airtight containers and brought along to eat along the parade routes. Instead of plates, serve the pasta salad in insulated Styrofoam cups. For other munchies during the Carnival season, I suggest that you hurry up and order a few packs of boudin---that wonderful Cajun sausage made with bits of pork, rice and seasonings. Serve it warm with crackers or toasted French bread spread with a bit of Creole mustard.