Spring Pasta Salad Recipe
Ingredients
| 12 ounces tricolor rotini pasta | ||
| Asparagus spears | 2 Cup (16 tbs) | |
| Snow peas | 2 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), sliced | |
| 1/4 cup plus 2 tablespoons nonfat or reduced-fat mayonnaise | ||
| Orange juice | 1/4 Cup (16 tbs) (DRESSING) | |
| Spicy mustard | 2 Tablespoon (DRESSING) | |
| 1 tablespoon finely chopped fresh tarragon, or 1 teaspoon dried | ||
| Ground black pepper | 1/4 Teaspoon (DRESSING) | |
Directions
1. Cook the pasta until barely al dente according to package directions. Add the asparagus, snow peas, and carrots, and cook for another 30 seconds, or just until the asparagus and snow peas turn bright green. Drain, rinse with cold water, and drain again. Transfer the mixture to a large bowl.
2. In a small bowl, stir together the dressing ingredients. Pour the dressing over the pasta and vegetables, and toss gently to mix well. Cover the salad and chill for at least 2 hours before serving.
2. In a small bowl, stir together the dressing ingredients. Pour the dressing over the pasta and vegetables, and toss gently to mix well. Cover the salad and chill for at least 2 hours before serving.
Chef
