Ingredients
- 8 oz Ditalini pasta (1/2 of a 16 oz bag, or 1-1/2 cup raw)
- 1/2 c fine diced purple onion
- 3/4 c fine diced celery
- 8 pimento stuffed queen olives, diced
- 1 c mayonnaise
- 1/2 c sour cream
- 1 Tbsp yellow mustard
- 1 Tbsp olive juice (from jar)
- 1/2 oz vodka (optional)
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp celery seed
- 1 dash(es) cayenne pepper (optional)
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