Nana whipped this up every Sunday before church—still my all-time favorite!

Directions

1. Cook your favorite small pasta shape until al dente, then drain and cool.
2. In a large bowl, mix together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, pepper, and a dash of hot sauce for a spicy kick.
3. Add in the cooked pasta, chopped hard-boiled eggs, finely chopped celery, thinly sliced green onions, sweet pickle relish, and crispy cooked bacon pieces.
4. Gently fold everything until well combined.
5. Chill the salad for at least an hour to let the flavors meld.
6. Before serving, stir the salad and garnish with extra paprika, fresh parsley, and a sprinkle of crumbled bacon.

7. Serve chilled.

Variations & Tips

For a lighter version, substitute Greek yogurt for the sour cream. If you’re not a fan of spicy food, you can omit the hot sauce or adjust the amount to your liking. For added crunch, consider mixing in some chopped bell peppers or radishes. You can also experiment with different types of mustard, like Dijon or whole grain, to change up the flavor profile. If you’re vegetarian, simply leave out the bacon or use a plant-based bacon alternative.