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Violet’s Pasta Salad
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Description
I adapted a recipe from a women’s club cookbook (aren’t they the best?) and ended up with this tasty but not strongly-flavored pasta salad. It’s wonderful as a side dish with anything grilled and also delish as a main dish if you add chopped cooked chicken.
Ingredients
- 12 ounces, weight Mini Farfalle Pasta
- 1 cup Mayonnaise
- ½ cups Light Sour Cream
- 1 Tablespoon Dijon Mustard
- ½ teaspoons Garlic Salt
- ¼ teaspoons Cayenne Pepper
- ½ teaspoons Paprika, Divided
- 1 teaspoon Sugar
- 1-½ cup Drained Canned Corn (I Used One Can Of Niblets)
- 1 cup Chopped Green Pepper
- ½ cups Chopped Green Onion
Preparation
Cook pasta according to package directions; rinse with cold water and drain.
Combine mayonnaise, sour cream, mustard, garlic salt, cayenne, 1/4 teaspoon paprika, and sugar; mix well. Stir in corn, green pepper and green onion. Add pasta and mix gently to coat with dressing. Sprinkle with remaining 1/4 teaspoon paprika. Chill until serving.
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