We really enjoy this pasta salad. It’s simple to make, and very versatile, depending on your likes & what you have on hand.
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Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 1/2 tablespoons prepared Dijon-style mustard
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1 3/4 cup uncooked pasta (your favorite kind for pasta salad; I used brown rice pasta, making this dish gluten free)
3 hard-cooked eggs, diced
1 tomato, diced
3/4 cup cucumber, diced
1/2 cup cheddar cheese, diced
3/4 cup broccoli, cut up
Directions:
1. Combine mayonnaise, sour cream, vinegar, mustard, sugar, pepper, dill weed & salt. Set aside.
2. Cook pasta according to package directions. Drain & rinse with cold water.
3. Combine pasta, eggs, tomato, cucumber, cheese, broccoli (and any other veggies/add-ins you’d like to include). Gently stir in the sauce to coat.
4. Keep refrigerated until serving.
NOTE: A tin of tuna or some cut up leftover chicken breast would be great in this salad too.
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Susan says
Made this for supper. Added peppers,cukes,tomato,cheese onion greens and some crisp bacon..really tasty.
Sandra says
I want to marry this salad 🙂
I made it pretty much according to the recipe, except I used mozzarella cheese instead of cheddar, as that’s what I had on hand. I doubled the recipe and there’s not much left. I don’t think it’s necessary to point out that I had two huge bowls, LOL.
I think that green onions, bacon, peppers or chicken breasts would all be great additions!