Pages


Creamy Pasta Salad




8 ounce Macaroni (elbow for the real southern way), but I used Conchigliette (small sea shells) and Ditalini (short tubular salad pasta)
1/2 cup finely diced celery
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 thinly sliced green onions
1/4 cup sweet salad cubes (sweet pickle relish)
1 tablespoon red wine vinegar
1/4 teaspoon seasoning salt
1/4 teaspoon black pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled, small cubed or shredded sharp cheddar cheese

How to make it



Cook pasta in rolling well salted boiling water just under the time on package or al dente. Drain into a colander, rinse briefly with cold water and allow to drain.
In a medium bowl, combine the celery, red and green bell peppers, onion, salad cubes, vinegar, seasoning salt and black pepper. Mix well.
Fold in the mayonnaise and the sour cream blending well. Taste and add additional salt if needed. Fold in the pasta, cover and refrigerate overnight or at least 4 hours.

Fold in the cheese before serving or up to several hours if needed to transport is fine.