INGREDIENTS
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6 cups raw elbow macaroni, or your favorite pasta (we used mini penne)
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3/4 cup mayonnaise
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3/4 cup sour cream
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1 1/2 teaspoon white sugar
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1 1/2 teaspoon champagne vinegar
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1 1/2 teaspoons Dijon mustard
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1/2 teaspoon Worcestershire sauce
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Few drops Tabasco sauce
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1 teaspoon Colman’s dry mustard
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1 teaspoon celery salt
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4 cups chopped iceberg lettuce
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2 cups chopped green bell pepper
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2 cups chopped red bell pepper
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1 cup frozen green peas
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1 cup chopped celery
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1 cup sliced red onion
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2 cups chopped Virginia cooked ham, chicken, tuna or salmon
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1/2 cup sliced black olives
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1 cup grated Parmesan cheese