Pasta Salad

A classic with a twist- The fresh lemony taste makes all the difference.

½ lb Pasta Shells- cooked, drained and rinsed until cool with cold water

½ cup-Mayo

½ cup-Sour Cream

1 tablespoon- Truffle Oil

2 stalks-Celery-chopped

1 small Tomato-peeled, seeded and chopped

Juice of ¼ Lemon

1 Lemon –zest

Sea Salt

Fresh Cracked Black Pepper

In a large bowl combine mayo, sour cream, and truffle oil – whisk well.

Stir in celery, tomato, and lemon juice, salt, and pepper.

Add Pasta and toss. Add lemon zest to taste.

Refrigerate until ready to serve.

About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: