My Favorite Summer Pasta Salad (in the book called "Pasta Wheels in a Sweet-Sour Salad"
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Ingredients
  • 2 cups pasta wheels (I use orecchiette instead)
  • ½ red onion, chopped fine
  • ¼ cup finely chopped red bell pepper
  • 1 stalk celery including the leaves, chopped fine
  • 1 small carrot, chopped fine
  • 2 Tablespoons thinly sliced fresh chives
  • 1 Tablespoon finely chopped flat leaf parsley
  • ¼ cup olive oil
  • 1 Tablespoon white wine vinegar
  • 1 teaspoon sugar
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • Garnish: Parsley pieces and/or red pepper strips
Instructions
  1. In a medium pot, cook the pasta until al dente. Drain well and shake to remove water. Transfer to a large bowl and add onion, red pepper, celery, carrots, chives, and parsley.
  2. In a medium bowl, stir together olive oil, vinegar, sugar, mayonnaise, sour cream, salt, and pepper. Using a whisk, beat hard until very creamy. Pour over pasta in bowl and mix well.
  3. Cover bowl with lid or plastic wrap and chill at least three hours to allow flavors to blend. Remove the salad from the refrigerator 30 minutes before serving.
  4. To serve, stir pasta again and mound onto a pretty platter. Sprinkle parsley on top, or garnish with parsley sprigs and/or strips of red bell pepper. Serves 4.
Recipe by The Culinary Cellar at https://theculinarycellar.com/favorite-summer-pasta-salad/