INGREDIENTS
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8 oz Ditalini pasta (1/2 of a 16 oz bag, or 1-1/2 cup raw)
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1/2 c fine diced purple onion
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3/4 c fine diced celery
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8 pimento stuffed queen olives, diced
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DRESSING
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1 c Hellman’s mayonnaise
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1/2 c Daisy sour cream
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1 Tbsp yellow mustard
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1 Tbsp olive juice (from jar)
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1/2 oz Grey Goose vodka (optional)
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1/2 tsp salt
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1 tsp pepper
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1 tsp celery seed
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1 dash(es) cayenne pepper (optional)