3 cups pasta rinsed and drained*
1 cup celery diced
1/2 cup radishes large dice plus 3 for decorating
1/4 cup green onions
1/4 cup carrots diced
1/4 cup new peas
1 t parsley chopped
2 eggs hard boiled diced plus one for decorating
1/4 cup mayonnaise
1/4 cup sour cream
1 t Dijon or yellow mustard
Salt and pepper
*My Grandmother liked to use bows(Farafalle) or spirals(Fusilli) instead of elbow macaroni.
In small bowl combine mayonnaise, sour cream, and mustard and set aside. In serving bowl add pasta and vegetables and toss. Add the dressing and combine. Season liberally with salt and pepper. She then dressed her finished salads with rose radishes and egg slices arranged on top and sprinkled paprika on the eggs. I use egg slices and radish slices with chopped parsley or cilantro in place of paprika for dressing up finished salad. Refrigerate a couple hours for ingredients to blend. 6 servings
Note: My Grandmother had three vegetable gardens every summer. She raised food for summer feasting with family and friends but also put away food for the winter months.