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Fresh vegetable pasta salad recipe

June 18, 2008

1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces whole-wheat elbow macaroni (or other small shape)
1 cup grated carrots
1 cup thinly sliced celery
1 cup cherry tomatoes, halved
1 medium red bell pepper, seeded and diced
1/2 cup chopped scallions

To make the dressing, in a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, cayenne pepper, salt and black pepper. Set aside.

Bring a large saucepan of lightly salted water to a boil. Cook pasta according to package directions, then rinse under cold water and drain thoroughly.

Transfer the pasta to a large bowl and add the carrots, celery, tomatoes, bell pepper and scallions. Add the reserved dressing and mix thoroughly to coat. Serve immediately or cover and refrigerate until ready to serve.

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Serves 8.

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