2 cups preferred pasta, cooked to al dente
1 medium red onion, diced
1/2 c. diced red pepper
1/2 c. diced green pepper
1 c. diced celery
1/3 c. Suan’s® Scotch Bonnet Pepper Relish
½ c. cubed cheddar cheese
2 hard boiled eggs, diced (optional)
Toss all ingredients together with dressing. Serve chilled. Garnish with fresh herbs.
Dress with equal parts sour cream and mayonnaise; OR for a lighter salad, make vinaigrette of ¼ cup raspberry vinegar with ½ cup extra virgin olive oil drizzled into vinegar while mixing with a fork. Add sugar, salt and pepper to taste.