Fresh Vegetable Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1/4 teaspoon(s) cayenne pepper |
1 cup(s) cherry tomatoes, halved |
1/2 cup(s) chopped scallions |
1/2 teaspoon(s) freshly ground black pepper |
1 cup(s) grated carrot |
2 tablespoon(s) lemon juice |
1 medium red bell pepper, seeded and diced |
1/2 cup(s) reduced-fat mayonnaise |
1/2 cup(s) reduced-fat sour cream |
1 teaspoon(s) salt |
1 cup(s) thinly sliced celery |
8 ounce(s) whole-wheat elbow macaroni (or other small shape) |
Directions:
1. To make the dressing, in a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, cayenne pepper, salt and black pepper. Set aside.
2. 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.
3. 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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