From the Reader – Pasta Salad

From The Kitchen: Pasta Salad 

Submitted by Lana Hamblin

Single recipe:
12 oz. package of macaroni noodles
1 can whole kernel corn (drained)
1 large jar of diced pimento (drained)
1 tsp celery seed
1 tsp mustard seed
3 tbsp white vinegar
1 tsp salt
1/4 tsp pepper
2/3 cup mayonnaise
1 cup sour cream
1/4 cup chopped green bell pepper
1/2 cup chopped onion

Cook noodles and place in bowl. In a separate bowl, mix corn, pimento, bell pepper, and onion.  Add veggies to the noodles and mix well. Add sour cream, vinegar, and mayo. Stir until evenly coated. Add celery seed, mustard seed, salt, and pepper. Stir well until combined. Once salad is mixed thoroughly, place in fridge and let chill overnight. (If making the same day, I place it in freezer for about an hour then stir and place in fridge.)

I hope your family enjoys this as much as my family does. It is a crowd favorite at all backyard barbecues!

 

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