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Creamy Pineapple Pasta Salad

Ingredients

  • 8 oz. uncooked elbow macaroni
  • 1/2 cup Spicy Brown Mustard
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 Tbsp. Olivia's Pineapple Balsamic Vinegar
  • 1 tsp. sugar
  • 1/2 cup frozen peas thawed
  • 2 hard cooked eggs peeled and chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup finely chopped green onions

Instructions

  • Cook pasta as directed on package. Rinse under cold water; drain well. Set aside.
  • Mix Mustard, mayonnaise, sour cream, Pineapple Balsamic and sugar in large bowl until well blended.
  • Add pasta, peas, eggs, tomatoes and green onions; toss to coat.
  • Cover and refrigerate at least 30 minutes or until ready to serve.