Dill Pasta Salad Recipe
Ingredients
| 6 1/2 ounces corkscrew macaroni uncooked | ||
| Snow pea | 1/4 pound, trimmed | |
| Broccoli flowerets | 1 Cup (16 tbs) | |
| Cherry tomato | 1 Cup (16 tbs) | |
| 1/2 cup sweet yellow pepper strips | ||
| Evaporated milk | 1/2 Cup (16 tbs), skimmed | |
| Onion | 2 Tablespoon, grated | |
| Dill weed | 1 Tablespoon, chopped | |
| White wine vinegar | 3 Tablespoon | |
| Vegetable oil | 2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground white pepper | 1/8 Teaspoon | |
Directions
Cook pasta according to package directions, omitting salt and fat.
Drain; rinse under cold water, and drain.
Place in a large bowl.
Blanch snow peas and broccoli in boiling water 30 seconds or until crisp-tender.
Drain and rinse under cold water until cool.
Drain.
Add snow peas, broccoli, tomato halves, and yellow pepper to pasta, and toss gently.
Combine milk and remaining ingredients in a jar; cover tightly, and shake vigorously.
Pour over pasta mixture; toss gently.
Cover and chill thoroughly.
Drain; rinse under cold water, and drain.
Place in a large bowl.
Blanch snow peas and broccoli in boiling water 30 seconds or until crisp-tender.
Drain and rinse under cold water until cool.
Drain.
Add snow peas, broccoli, tomato halves, and yellow pepper to pasta, and toss gently.
Combine milk and remaining ingredients in a jar; cover tightly, and shake vigorously.
Pour over pasta mixture; toss gently.
Cover and chill thoroughly.
Chef
