16 oz rotini
1/2 cup celery chopped
1/2 cup carrots chopped (I threw these in because I needed to get rid of some)
1/2 cup grated parmesan
2 green onions chopped
1 cup mayo
1/4 cup sour cream
2 tbs milk
1 tsp basil
salt, pepper & Cavenders seasoning to taste
Cook pasta. Drain and rinse with cool water. Stir celery, carrots, Parmesan, green onions, mayo, sour cream, milk, & basil in a separate bowl. Once the pasta has cooled, combine ingredients and refrigerate for one hour before serving. Top with paprika and serve.
2 comments:
no, this is WAY better than ponchatoula's. their pasta salad, now, is nothing more than cooked pasta and olives. if you're lucky they sprinkle some parm cheese over it. it's nothing without the ranch! at least, that's my personal opinion of it. it used to be way better than it is now. depressing, i know!
You are quite the chef! Thanks for sharing all of the yumminess!
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