Creamy Parmesan Pasta Salad

Looking for a new salad for those summertime barbeques?  I found this one in our big binder of recipes that was from early 2021, but don't ever remember making it.  This went really well with our chicken on the grill last night. Our picky eater picked out the good stuff, but loved the pasta and dressing.  

Creamy Parmesan Pasta Salad

Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1/4 teaspoon finely grated garlic
8 ounces dried farfalle
One 15-ounce can cannellini beans, rinsed and drained
3/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup thinly sliced celery

Bring a large pot of salted water to a boil.

Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.

Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.

Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Recipe credit: Food Network