Macaroni Salad

Ingredients • 2 cups macaroni (elbow) noodles, uncooked • ½ cup mayonnaise • ½ cup sour cream • ¼ cup olive oil • 3 teaspoons Pommery Meaux Mustard • ½ teaspoon salt • ½ teaspoon pepper, ground • 1 teaspoon lemon juice • 5 pieces bacon or bacon bits, diced • 1 avocado, halved, seeded, peeled and diced • ¼ cup green onions, diced • 1 cup cherry tomatoes, halved • 2 tablespoons fresh basil, chopped • ¼ cup Backyard Brine Sweet Heat bread and butter jalapeño pickles, diced

Instructions 1. In a medium saucepan on medium heat, allow pasta water to boil. Place pasta in pot with 1 tablespoon oil and cook according to directions. Once pasta is done, rinse off under cold water; set aside. 2. If using bacon, cook according to directions or if using bacon bits, chop up; set aside. 3. In a medium bowl, combine mayonnaise, sour cream and mustard then stir to combine. In the same bowl, add the lemon juice, olive oil, salt and pepper and stir well to combine; set aside. 4. Using a cutting board, dice green onions, cherry tomatoes, basil and pickles. Halve the avocado and remove the seed then peel and dice. 5. Combine mayonnaise/sour cream sauce with vegetable and fold until mixed. Add sauce mixture to cold pasta and toss with bacon. Notes *To make this a healthier skinny macaroni salad, use low-fat or reduced fat sour cream and mayonnaise. **To keep pasta fresh over a few days, combine sauce and noodles on the day of serving; store separate until then.

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