Dana's Pasta Salad

This is the first time putting this recipe down in writing.  I've been making this for years and it's a little different every time.  But this time I wrote everything down and it can now be duplicated.  Yum!

Recipe:

1 lb shaped pasta (shells, rotini, macaroni, etc.)
Water for boiling pasta
2 Tbs salt for boiling pasta
1½ C Dana's Mayonnaise
½ C sour cream
¼-½ C pureed onion (chop it and then puree it with the vinegar)
½ C sweet relish or minced sweet pickles
1 can olives, halved or sliced
2 large stalks celery, small diced
1 pimiento pepper or red bell, small diced
¼ C sugar
½ tsp dry mustard
1/16 tsp cayenne pepper
3 Tbs apple cider vinegar
1½ tsp salt
Fresh ground black pepper
Fresh chopped basil or other fresh herbs

Bring water and salt to a boil in a stock pot.  Add pasta and cook until tender, beyond al dente.  (If you under cook the pasta it will soak up all the sauce and be drier).  Remove pasta from stove, drain hot water and replace with ice-water.  After pasta is COMPLETELY cold, drain thoroughly.  Mix everything together in a large bowl.  Refrigerate until ready to serve.  If you hold it in the fridge overnight before serving, increase the sauce by half a recipe.