Macaroni Olive Salad
|Elbow macaroni||8 Ounce|
|Boiling water||3 Quart|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Basil leaves||1 Teaspoon, crushed|
|Fresh lemon juice||1 Tablespoon|
|Onion||1⁄3 Cup (5.33 tbs), chopped|
|Carrots||1 Cup (16 tbs), thinly sliced|
|Cucumber||3⁄4 Cup (12 tbs), peeled|
|Red radishes||1⁄2 , sliced|
|Pimiento stuffed olives||3⁄4 Cup (12 tbs), sliced|
Gradually add macaroni and salt to rapidly boiling water so water continues to boil.
Cook, uncovered, stirring occasionally, until tender.
Drain in colander, rinse with cold water, and drain again.
Blend together sour cream, mayonnaise, milk, dry mustard basil leaves, and lemon juice in large bowl.
Add macaroni, vegetables and olive slices.
Toss until combined.
Season to taste with salt and pepper.
Cover and chill for several hours.