I don’t know about you, but there’s nothing I love more than cooled salads! Especially when they’re creamy! Omg that tastes so good, I can’t wait to share this recipe with you guys!
8 ounce of macaroni elbow or Conchigliette and Ditalini.
½ cup of finely diced celery.
¼ cup of diced red bell pepper.
¼ cup of diced green bell pepper.
2 thinly sliced green onions.
¼ cup of sweet salad cubes.
1 tbsp of red wine vinegar.
¼ tsp of seasoning salt.
¼ tsp of black pepper.
½ cup of mayonnaise.
½ cup of sour cream.
½ cup crumbled, small cubed or shredded sharp cheddar cheese.
Cook the pasta according to the package directions and drain into a colander. Rinse briefly with cold water and set aside.
Mix together the celery, red and green bell peppers, onion, salad cubes, vinegar, seasoning salt and black pepper in a medium bowl and mix until well combined.
Add in the mayonnaise and the sour cream and mix until well blended.
Add in the pasta and refrigerate covered overnight or at least 4 hours.
Add in the cheese before serving.