About the Recipe
Everyone loves a great pasta salad, particularly when bbq season hits. Here's a tasty and easy summertime recipe that's sure to be a crowd pleaser!
1 lb. uncooked macaroni noodles
1/2 Cup diced red onion
1 medium red bell pepper
3 short celery ribs
1/4 Cup diced green onion
2 Tbsp. minced fresh parsley
1 Tbsp. minced fresh dill weed
1 Cup mayonnaise
1/2 Cup sour cream
1 Tbsp. Dijon Mustard
2 Tbsp. white wine vinegar
11/2 Tbsp brown sugar
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. salt (add to taste)
Cook pasta in salted water according to box instructions.
Drain cooked pasta and let it cool until no longer scalding hot.
Dice all vegetables and herbs while pasta is cooking and whisk all ingredients for the dressing in a separate bowl.
In a large mixing bowl, combine pasta, vegetables and herbs and mix
Pour dressing into the bowl with the pasta and mix everything together until dressing is evenly incorporated throughout.
Cover the bowl with plastic wrap or transfer the salad into a food storage container with a lid. Refrigerate for at least 2 hours before serving.