Ingredients
8 oz Ditalini pasta (1/2 of a 16 oz bag, or 1-1/2 cup raw)
1/2 c fine diced purple onion
3/4 c fine diced celery
8 pimento stuffed queen olives, diced
DRESSING
1 c Hellman’s mayonnaise
1/2 c Daisy sour cream
1 Tbsp yellow mustard
1 Tbsp olive juice (from jar)
1/2 oz Grey Goose vodka (optional)
1/2 tsp salt
1 tsp pepper
1 tsp celery seed
1 dash(es) cayenne pepper (optional)
Instructions :
Prepare pasta according to package directions. Drain. Allow to cool as you prepare vegetables and dressing.
Toss pasta, onions, celery, and olives.
Prepare the dressing.
Gently fold into macaroni and vegetables. Refrigerate at least 4 hours or overnight
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