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Submitted by: Ronda Sierra
from Anaheim, CA
8-oz. pkg. elbow macaroni, cooked
4 c. tomatoes, peeled, seeded and chopped
4 slices bacon, crisply cooked and crumbled
3 c. shredded lettuce
1/2 c. mayonnaise
1/3 c. sour cream
1 T. Dijon mustard
1 t. sugar
2 t. cider vinegar
1/2 t. salt
1/2 t. pepper
Rinse macaroni in cold water; drain and pour into a serving bowl. Add next 3 ingredients; toss gently and set aside. Mix remaining ingredients together in a mixing bowl; stir well. Pour over macaroni mixture; gently toss until well coated. Serve immediately. Makes 10 servings.
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