Penne Salad With Peppers and Peas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Easy to make and can be made up to 2 days ahead. This is from a healthy cooking cook book. Ingredients:
1/2 cup nonfat sour cream |
1/2 cup skim milk |
1/2 cup fat-free mayonnaise |
1/4 cup sugar |
1/2 cup red wine vinegar |
4 teaspoons dried parsley flakes |
1/2 teaspoon black pepper |
12 ounces penne pasta, cooked, drained and cooled |
10 ounces frozen peas, cooked |
2 red bell peppers, sliced |
Directions:
1. Combine sour cream, milk, mayonnaise, sugar, parsley, vinegar and black pepper in a blender. Process until smooth and creamy. Cover and refrigerate 45 minute.
2. Combine cooked pasta, peas and bell peppers into a large bowl.
3. Pour dressing over top and toss slightly until ingredients are coated.
4. Serve immediately or cover and refrigerate and serve within 2 days.
5. Time does not include the 45 minutes for the dressing in the refrigerator.
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