A Great Pasta Salad

A few weeks ago one of my favorite blogs, From a Writer's Kitchen posted a recipe for her mother's Pasta Salad. I love a good pasta salad especially during the summer. I like to keep a pasta salad in the refrigerator over the weekends so I have a "go to" lunch, light dinner or even a mid day snack already prepared. I saw this recipe and it was very different from how I usually make a pasta salad. I almost always use just mayonaise, Hellman's only, in mine and I do admit, it tastes so much heavier. I also add everything I have in the refrigerator but the kitchen sink and think that all the different flavors are competing. After seeing this I thought it sounded fantastic and wanted to give it a try.

Pasta Salad

2 cups small elbow macaroni, cooked according to package directions
1/2 cup finely diced celery
1/2 cup minced red onion
2 Tbsp chopped parsley
1 cup of mixed cherry tomatoes, halved or quartered
1/2 cup mayonnaise
3/4 tsp dry mustard
1 1/2 tsp superfine sugar
1 1/2 Tbsp cider vinegar
3 Tbsp sour cream
Salt and pepper to taste

Combine the first five ingredients in a large bowl.

Combine the rest of the ingredients in a small bowl and whisk until well blended. Toss with the pasta.

Refrigerate, covered, for several hours before serving.
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This was absolutely delicious and I loved having fewer ingredients. Less mayonaise than I would have normally used and the sour cream gave it a nice little tang. Strangely enough I always keep superfine sugar in my pantry because I use it in summer cocktails and using just that little bit of sugar offset the bite of the vinegar.

An excellent Pasta Salad and I plan to make it again for the weekend. I highly recommend this salad and I am so appreciative that this recipe was shared. I think that often the simpliest of things are the BEST.

I am linking my post to Foodie Friday at Designs by Gollum. You can click HERE to see a wealth of tried and true recipes that have been shared.