Bacon, Egg and Tomato Pasta Salad

Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Bring a large pot of lightly salted water to the boil. Add the macaroni and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.

Beat mayonnaise, soured cream, mustard, sugar, vinegar, salt and pepper in a large bowl until the sugar has dissolved.

Add the bacon, pasta, tomato, cucumber, egg and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.