1 cup elbow macaroni, cooked & drained
1/2 lb mushrooms, sliced
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 clove garlic, peeled & minced
2/3 cup sour cream
2/3 cup mayonnaise
In a large bowl; combine pasta and mushrooms.
In a blender; combine lemon juice, olive oil, garlic, sour cream and mayonnaise. Process on low until smooth.
Drizzle dressing over pasta and toss gently to coat. Cover and refrigerate for at least one hour before serving.