How to make it

  • Prepare corn elbows per package directions. Cool and drain well and place in a large bowl. In a cup or small bowl, combine the garlic with the mayonnaise and sour cream. Stir into the pasta. Add chopped veggies along with basil and parsley. Toss to combine thoroughly. Taste and add salt and pepper, as needed.
  • Additions: chopped leftover grilled chicken is amazing added to this pasta salad.
  • Refrigerate for at least 2 hours before serving

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  • gkwillow 7 years ago
    Nice pasta salad post...and thanks for bookmarking my quesadilla recipe!
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