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Creamy Pineapple Pasta Salad

Creamy Pineapple Pasta Salad
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  1. 8 oz. uncooked elbow macaroni
  2. 1/2 cup Spicy Brown Mustard
  3. 1/3 cup mayonnaise
  4. 1/3 cup sour cream
  5. 1 Tbsp. Olivia's Pineapple Balsamic Vinegar
  6. 1 tsp. sugar
  7. 1/2 cup frozen peas , thawed
  8. 2 hard cooked eggs , peeled and chopped
  9. 1 cup cherry tomatoes , halved
  10. 1/4 cup finely chopped green onions
  1. Cook pasta as directed on package. Rinse under cold water; drain well. Set aside.
  2. Mix Mustard, mayonnaise, sour cream, Pineapple Balsamic and sugar in large bowl until well blended.
  3. Add pasta, peas, eggs, tomatoes and green onions; toss to coat.
  4. Cover and refrigerate at least 30 minutes or until ready to serve.
Olivia Olive Oil
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