Ingredients
1-16 ounce package tri-colored pasta, cooked al dente
1 cucumber, seeded and peeled
1 stalks celery, diced
2 cups frozen green peas, defrosted
Dressing:
1/2 cup low fat mayonnaise (I prefer the Olive Oil flavored)
1/2 low fat sour cream
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
2 tablespoon Dijon Mustard
2 tablespoon Vidalia Onion Vinagrette
1/4 cup half and half
Salt and Pepper to taste
Directions
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente.
Rinse the pasta under cold water until cool and drain.
While the pasta is cooking prepare the veggies. You can add any variety that wets your whistle, but these veggies moved me when I was in the supermarket the day I put this together:
Dice the celery as small as you like.
With a spoon scoop the seeds out of a peeled cucumber.
Diced the cucumber into small bite size pieces.
Run hot water over the peas to defrost.
In a large bowl, whisk together all of the ingredients for the dressing. Adjust the salt and sugar until you have just the right balance of sweet
and savory.
Add veggies to the dressing, and stir to combine.
Add the chilled pasta to the dressing-veggie mix.
Adjust the seasoning again as necessary.
Chill several hours before serving. If the pasta is not creamy enough for you, then whisk up a quick batch of the dressing ingredients using about 1/4 of the ingredients, adjust the seasoning again and serve! ENJOY!
NOW, LET'S GET COOKING!
