I'll warn you now - the ingredients in this pasta salad are WEIRD.
I'm always up for trying new things, but when I ran this one by Steve he looked at me like I had three heads. I suggested we try it out for Sunday dinner with my parents (they're such troopers, always being my tasters for new recipes). And then I remembered I had an appointment early Sunday morning so he'd be the one actually making it. I figured it was easy - the only cooking you have to do is boiling the pasta - and it would be a chance for Katie to help out in the kitchen. They were just getting started mixing up the sauce when I left and by the time I got home the salad was done and chilling in the fridge. And Steve admitted it was delicious.
Later, when we served it to my parents, we all kept going back for another spoonful. I won't pretend to know why but trust me, it works. And it couldn't be simpler. This is definitely one of those side dishes I'm going to make again and again.
Allison's Best Pasta Salad
As seen on Taste and Tell
2 cups dry farfalle (bowtie) pasta
1/2 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
2 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill
1/4 teaspoon salt
2 cups diced, cooked ham
1 1/2 cups red grapes, halved
6 oz sharp cheddar cheese, cubed
1/2 cup sliced green onions
Cook the pasta according to package directions. Drain and reserve.
While the pasta is cooking, stir together the mayonnaise, sour cream/Greek yogurt, cider vinegar, mustard, sugar, pepper, dill and salt in a small bowl.
Once the pasta is finished cooking, combine the drained pasta, ham, grapes, cheese and green onions. Pour the dressing over the top and stir to coat. Cover and chill for at least 6 hours, preferably overnight.