Linda, this is my all-time favorite Pasta Salad. When I take it anywhere, I have learned to take along a copy of the recipe too. I never come home with any left over. The dressing is the secret to the great flavor. I have varied it at times by adding tuna, ham, or chicken.
Gaudrey's Pasta Salad
16 ounces pasta (I prefer Orzo - rice shaped pasta, but any will work)
1/4 cup sour cream
1/4 cup Miracle Whip salad dressing
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 ½ teaspoons sugar
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 tablespoons minced green onions
1/3 cup minced celery
1/3 cup sweet pickle relish
2 ounces minced pimientos, drained
2 tablespoons finely minced green pepper
Cook pasta as directed on box, being careful not to overcook. Drain and cool to lukewarm. Add other ingredients and mix thoroughly. Chill at least 2 hours before serving. Some types of pasta absorb the dressing more than others. If it seems a little dry after it has been chilled, add a little more dressing, using the same proportions: ¼ cup sour cream, ¼ cup Miracle Whip, and ½ cup mayonnaise. You do not need to add any more of the other ingredients.