This is a great salad to take to a party or office gathering.
1/2 pound Elbow Pasta
1 tablespoon Extra Virgin Olive Oil
1/2 cup mayonnaise
3 tablespoons sour cream
1 tablespoon Red Wine Vinegar
1 teaspoon sugar
Kosher Salt and Ground Black Pepper, to taste
1 12 oz jar Fire Roasted Peppers
1/4 cup celery, diced
1/4 cup red onion, chopped
1/4 cup scallions, chopped
Step 1: Cook pasta according to package directions. Drain under cold water and toss with 1 tablespoon olive oil; set aside to cool.
Step 2: In a large bowl, combine mayonnaise, sour cream, vinegar and sugar; season with salt and pepper.
Step 3: Drain fire roasted peppers, reserving 1 teaspoon of liquid.
Step 4: Chop peppers then add to mayonnaise mixture along with reserved liquid, celery, red onion and scallions until evenly combined.
Step 5: Make sure pasta is cooled before adding to the dressing. Mix well and refrigerate before serving.