Sunday, May 24, 2015

Pasta Salad

1 box (16 oz.) medium shell pasta, uncooked
5 eggs, hard-boiled, chopped
1/2 cup sweet onion, chopped
1 jar (2 oz.) pimentos, drained
1 cup each celery, chopped;  green pepper, chopped
3 tbsp. sweet pickle relish, drained
1/4 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. celery seed
1-1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup sugar
2 tbsp. yellow mustard
3 tsp. apple cider vinegar 

      Cook pasta according to pkg. directions; drain.  In a large bowl, mix pasta, eggs, onion, pimentos, celery, green pepper and relish.  In another bowl, mix garlic powder, paprika, black pepper, celery seed, mayonnaise, sour cream, sugar, mustard and vinegar.  Pour mayonnaise mixture over pasta and mix well.  Can sprinkle with more paprika.  Chill in refrigerator several hours or overnight.  Makes 12 cups,.
Keeps well in refrigerator several days.
Note:  If salad gets dry after a day or so, add more mayonnaise.  You could serve with tuna, chicken or ham.

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