Posted at http://mynew30.blogspot.com
1 pound of shell shaped or corkscrew pasta
Olive oil, enough to lightly coat noodles
The Sauce
1 cup of mayonnaise (more or less according to how wet ya like it!)
1 cup of sour cream
1 tablespoon of apple cider vinegar
1/4 cup of white sugar
15 turns of the pepper grinder
1 teaspoon of onion powder
1/2 tablespoon of salt
1 teaspoon garlic salt
2 teaspoons of Dijon or Creole mustard
The Salad
1 green bell pepper, chopped
1/2 of a medium red onion, chopped
1 can of black olives, sliced in half
8 ounces of cheddar cheese, shredded
1 medium tomato, seeded and chopped
4 slices of bacon, cooked and crumbled
Boil the pasta according to package direction; drain, rinse well and set aside to dry. Toss with a light sprinkling of olive oil to thinly coat the pasta.
Combine the remaining sauce ingredients, add pasta and stir well. Add the bell pepper, red onion, black olives and cheese and mix well. Cover and refrigerate for several hours or overnight.
Just prior to serving, add the chopped tomato, stir and serve with a sprinkle of the crumbled bacon on top.
