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Loved this recipe. The only change i made was I used celery in place of the green pepper. Thats what I had on hand. I did have to add a few more spoonfuls of Miracle Whip the next day. Thanks for the great recipe.
This was good pasta salad, but I did add a bit more of the dressing, or it would of been too dry. Even though I halved the recipe, I still added the following amount of ingredients... For the DRESSING: 3/4 cup + 1/3 cup of salad dressing, 1/4 cup + 1/8 cup of sour cream, 1-1/2 Tablespoons yellow mustard, 1-1/2 Tablespoons suagr, 1/4 + 1/8 teaspoon onion powder, several dashes of pepper and a few dashes of salt. The yellow mustard was a bit strong, so you will noticed I did add just a bit more sugar. For the SALAD: I added - 1 Tablespoon diced red onion, 1/2 of one large green bell pepper (diced), 1/2 of one medium-sized carrot (shredded), and 4 cups of Mini Bow Tie Pasta (Barella's - Piccolini Mini Farfalle). This salad kept well (moist) for several days in the fridge, but I think that's because I added more dressing to it. I think adding some diced Colby-Jack Cheese and perhaps diced ham or cut-up cooked-chicken, would be great in this salad. Thank you Choco Chip Chef, for sharing this recipe.