We really enjoy this pasta salad. It’s simple to make, and very versatile, depending on your likes & what you have on hand.
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 1/2 tablespoons prepared Dijon-style mustard
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1 3/4 cup uncooked pasta (your favorite kind for pasta salad; I used brown rice pasta, making this dish gluten free)
3 hard-cooked eggs, diced
1 tomato, diced
3/4 cup cucumber, diced
1/2 cup cheddar cheese, diced
3/4 cup broccoli, cut up
1. Combine mayonnaise, sour cream, vinegar, mustard, sugar, pepper, dill weed & salt. Set aside.
2. Cook pasta according to package directions. Drain & rinse with cold water.
3. Combine pasta, eggs, tomato, cucumber, cheese, broccoli (and any other veggies/add-ins you’d like to include). Gently stir in the sauce to coat.
4. Keep refrigerated until serving.
NOTE: A tin of tuna or some cut up leftover chicken breast would be great in this salad too.