Ingredients:

  • 16 oz Rotini or Fusilli pasta
  • 1 tsp salt
  • 1 cup red bell pepper, finely diced
  • 1 cup celery, thinly sliced
  • 1/2 cup red onion, finely minced
  • 1/2 cup black olives, sliced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for al dente. Drain immediately and rinse under cold water until the noodles are chilled to the touch.
  2. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, garlic powder, Italian seasoning, salt, and black pepper until velvety and emulsified.
  3. In a large mixing bowl, combine the chilled pasta, diced red bell pepper, celery, red onion, black olives, and chopped parsley.
  4. Pour the dressing over the pasta and vegetables. Using a rubber spatula, gently fold the ingredients together until evenly coated. Cover and refrigerate for at least 1 hour before serving.