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.

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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

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