PORTIONS: 3
INGREDIENTS
2 cups cooked elbow macaroni
1/3 cup Julianne red peppers
1/3 cup julienne yellow peppers
1/3 cup sliced scallions
½ cup Julianne onions
1 tbsp. chopped parsley
2/3 cup mayonnaise
2 tbsp. sour cream
1 tbsp. Dijon mustard
2 tbsp. red wine vinegar
Salt and pepper to taste
Grape tomatoes (optional)
METHOD
Cook, measure and cut ingredients necessary for the recipe.
In a bowl mix mayonnaise with sour cream, mustard and red wine vinegar.
Add pasta, red peppers, yellow peppers, scallions, onions and parsley.
Mix and season it with salt and pepper to taste.
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