A BIT DIFFERENT MACARONI SALAD

This is my version of a recipe I saw in a local magazine in my doctor's office. This is a great make-ahead recipe since it needs to refrigerate overnight or for several hours before serving.

1 (12-oz) pkg of elbow macaroni
1 can whole-kernel corn, drained
1 large jar diced pimento, drained
1 tsp celery seed
1 tsp mustard seed
3 tbsp white vinegar
1 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup olive oil mayonnaise
1 cup sour cream
1/4 cup chopped green bell pepper
1/2 cup chopped onion

Cook macaroni according to the package directions; drain and place in bowl large enough for mixing.

In a separate bowl, combine the corn, pimento, bell pepper, and onion; add to the macaroni and toss to combine.

Add the sour cream, vinegar, and mayonnaise to the macaroni mixture. Stir with a wooden spoon or silicone spatula until evenly coated.

Add the celery seed, mustard see, salt, and pepper. Stir to combine.

Place salad in a bowl with a lid or cover bowl with plastic wrap and refrigerate overnight.