https://www.youtube.com/watch?v=Onaa8I669R4

Serves: 6-8

​Prep time: 30 Minutes

Bake time: None

Ingredients:

• 1 pound gobetti pasta or elbow macaroni

• 3/4 cup mayonnaise

• 2 tablespoons sour cream

• 1 tablespoon yellow or Dijon mustard

• Juice of 1 lime

• 1/2 teaspoon ground black pepper

• 1 teaspoon salt

• 1 teaspoon dried parsley

• 1/2 teaspoon paprika

• 1/2 teaspoon onion powder

• 2 tablespoons sweet relish or 2 pickles finely chopped

• 2 carrots peeled and shredded

• 2 celery stalks, peeled and finely chopped

• 1 sweet green pepper, finely diced

• 1 red onion finely diced Fresh scallions & parsley (finely chopped, for pasta salad and for garnish)

Directions:

1. Chop the red onions and green pepper, shred the carrots, and dice the celery.

   
   

2. In a pot of salted boiling water, cook the pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.

   
   

3. In a small bowl, whisk together the mayonnaise, sour cream, sweet relish, mustard, lime juice, paprika, sugar, salt, onion powder, and black pepper until well combined.

   
   

4. In a separate large bowl, combine the cooked pasta, red onions, green peppers, carrots, and celery. Toss to mix.

   
   

5. Pour the sauce over the pasta mix and toss until well coated. Add parsley and mix again.

   
   

6. Place in the refrigerator for 1-2 hours until chilled.

   
   

7. Garnish with extra parsley on top before serving.

   
   

8. Serve as a side dish at a BBQ or eat as a light meal. Enjoy!