I found this pasta salad dressing in the June 2011 food network magazine. I am in love with it! It's tangy and creamy and it goes so well with whatever you want to throw in the bowl!
Difficulty Level: Simple
Prep Time: 20 mins
Cooking time: 10 mins
Total time: 30 mins(or more if you chill in the fridge)
serving: 4
Prep Time: 20 mins
Cooking time: 10 mins
Total time: 30 mins(or more if you chill in the fridge)
serving: 4
Ingredients:
2 cups uncooked rontini pasta (or whatever pasta you have on hand)
1 tomato
2 small carrots diced
2 tbsp chopped cheddar cheese
3/4 cup cucumber
1/2 tbsp parsley
dressing:
1/4 cup mayo1/4 cup sour cream
1 tbsp lemon juice1/4 tsp grated garlic
1/2 cup grated parmesan cheese
salt and pepper to taste
(I add some chopped dill in the dressing too)
2 cups uncooked rontini pasta (or whatever pasta you have on hand)
1 tomato
2 small carrots diced
2 tbsp chopped cheddar cheese
3/4 cup cucumber
1/2 tbsp parsley
dressing:1/4 cup mayo1/4 cup sour cream
1 tbsp lemon juice1/4 tsp grated garlic
1/2 cup grated parmesan cheese
salt and pepper to taste
(I add some chopped dill in the dressing too)
Preparation Steps: Boil pasts until al dente, then drain and cool. Chop tomato, cucumber, cheddar, carrots and put in a large bowl. Add drained cooled pasta to the veggies.
Mix all the dressing ingredients together and add to pasta and veggies. If you can wait, which i never can, cover pasta salad and chill for at least one hour.
Once chilled, chop fresh parsley and put some on top of your salad. ENJOY!!!
Mix all the dressing ingredients together and add to pasta and veggies. If you can wait, which i never can, cover pasta salad and chill for at least one hour.
Once chilled, chop fresh parsley and put some on top of your salad. ENJOY!!!
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