Ingredients

The following ingredients have 6 Servings
  • 2 cups ditalini (uncooked (or another small pasta shape of choice))
  • 1/2 Tablespoon olive oil
  • 1/3 cup red onion (finely diced)
  • 1/3 cup celery (finely diced)
  • 1/3 cup cherry tomatoes (finely diced (optional))
  • 3/4 cup mayonnaise
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoon sugar
  • 2 Tablespoons apple cider vinegar
  • 4 Tablespoons sour cream
  • 1/2 teaspoon salt
  • 1 Tablespoon fresh parsley (minced (or 1/2 Tablespoon dried))
  • black pepper

Instruction

  • In a large pot of boiling water, cook the ditalini until al dente as per package directions. Drain the pasta and place in a large tupperware.
  • Toss the pasta with the olive oil. Chill in the refrigerator at least 15 minutes.
  • Finely dice the celery, onion, and tomato. Place the onion only in a small bowl and cover with cold water. Let sit 5 minutes and then drain. (This will take some of the sharpness out of the raw onion).
  • In a small bowl, combine the mayo, dry mustard, sugar, vinegar, sour cream, and 1/2 tsp salt.
  • Take the pasta out of the refrigerator. Add the vegetables, sauce, and parsley. Stir to combine. Season with salt and pepper to taste. Serve immediately or chill until needed.