Summertime Macaroni Salad

Summertime Macaroni Salad


Recipe Base:
1 pound elbow macaroni
juice of 1 lemon
3/4 cup olive oil mayonnaise
1/4 cup sour cream
2 teaspoons Dijion mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
2 tablespoons minced parsley
1 celery rib, minced
2 tablespoons red onion or shallots, minced
2 tablespoons sweet relish
Additions:
3/4 cup sugar snap peas, cut into thirds
1 - 3 ounce can sliced black olives
1/2 of a red bell pepper, diced
1 small bunch radishes, thinly sliced
6 slices center cut bacon cooked and crumbled bacon

Directions:

Cook the pasta according to package instructions for "al dente pasta." After cooking, drain and rinse with very cold water to speed cooling and prevent continued cooking. Spread the macaroni out on a layer of paper towels. Pat dry.
In a large bowl, combine the lemon juice, mayonnaise, sour cream, dijion mustard, salt, pepper, and parsley. Whisk until combined. Stir in cooled and dry pasta until evenly coated. Add the relish and onion, stirring to combine.
Prepare all of the vegetables, then add them and any remaining ingredients except bacon to the large bowl with the pasta. Stir until the ingredients are evenly distributed. Chill for 1 hour, or up to 24 hours before serving.
Prior to serving, sprinkle the top of the salad with the crumbled bacon.


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