Creamy Pasta Salad

A simple, delicious pasta salad that is great for summer get togethers, picnics, or anytime of the year.  This recipe makes a lot, so I cut it in half; however, the recipe listed below is for the full recipe.


  • 1 lb. box shell pasta, prepared al-dente, drained and rinsed in cold water
  • 2 medium tomatoes, seeded and minced
  • 1 medium green pepper, cored, seeded and minced
  • 1 medium cucumber, seeded and diced
  • 1 small red onion, diced


  • 16 ounces of mayonnaise
  • 8 ounces of sour cream
  • 8 ounces of plain yogurt (I used Greek yogurt)
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon Dijon mustard
  • ½ tsp. sugar
  • Sea salt and freshly ground black pepper, to taste

Toss together the first set of ingredients.  

In a separate bowl, whisk together the remaining ingredients.  Pour the dressing over the past and vegetables and toss to coat.  Refrigerate for 3 hours, stirring occasionally to blend the flavors.

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Lynn's Recipes: July 2011

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