1 (8 oz.) box pasta wheels (rotelle)
1 purple onion (Bermuda) if large use half
1/2 c. red or green pepper
2 stalks celery
2 carrots
4 tbsp. chopped chives
2 tbsp. chopped parsley
1/2 c. olive oil
2 tbsp. white vinegar
1 tsp. sugar
1/2 c. mayonnaise
1 c. sour cream
2 tsp. salt
Freshly ground pepper

In medium pot, cook the pasta for 5 or 6 minutes or until done. Drain well in strainer or colander to be sure most water is removed. Transfer the pasta to a large bowl and add onion, green or red pepper, celery, carrot, chives and parsley. Set aside.

In medium bowl, combine olive oil, vinegar, sugar, mayonnaise, sour cream, salt and pepper. With wire whisk, beat hard until very creamy. Pour over pasta salad with foil and refrigerate for a few hours for the flavors to blend.

Remove salad from refrigerator 30 minutes before serving. Serve on pretty platter and sprinkle with some parsley on top or decorate with pepper strips.

Double recipe - serves 8.