Nana used to make this every Sunday before church. Still my fave!

- 1/4 teaspoon of black pepper and salt
- Two stalks of finely chopped celery - Three thinly sliced green onions
If desired, add 1/4 cup of sweet pickle relish.
For garnish, chop some fresh parsley.
How to Follow
1. Boil a big pot of salted water and cook the pasta until it is al dente, following the package directions. Set aside after draining and rinsing with cold water to cool.
Mix the mayonnaise, sour cream, mustard, sugar, paprika, salt, and pepper in a large bowl until smooth and creamy. Add the apple cider vinegar.
3. Mix the cooked pasta with the dressing and add the diced eggs, celery, green onions, and sweet pickle relish (if desired). Coat the pasta and eggs well with the dressing by gently folding everything together.
4. Let the pasta salad sit in the fridge for at least an hour to let the flavors combine.
5. Toss the salad just before serving, then top with a sprinkling of additional paprika and some fresh parsley. Best enjoyed cold.
Changes and Hints
Sprinkle some cayenne pepper or add a teaspoon of spicy sauce for an added kick.
Substitute Greek yogurt for the sour cream and mayonnaise if you're trying to cut down on calories.
- A Should I buy more sweet pickle relish? To add a tart edge, chop some dill pickles or toss in some capers.
- A Prepare it at least one day in advance to let the flavors to mingle in the refrigerator.
- A Are you fond of herbs? This tasty gathering would be even more perfect with some fresh chives or dill.


And that is all, my pasta salad friends. When you serve this meal, people will be clamoring for the recipe before you can say "more please!" Enjoy your time in the kitchen!


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