Box of rotini pasta (or the pasta of your choice) 16 0z (454 g)
cooked according to the package instructions
Red medium bell pepper diced 1
Yellow medium bell pepper diced 1
Orange medium bell pepper diced 1
Green onion diced 1 bunch (about 8 to 9 spears )
Snow peas trimmed and cooked 6 oz (170 g)
Cherry tomatoes 10
Creamy cider dressing:
Light mayonnaise (or light ranch salad dressing) 1/2 cup
Low fat sour cream 1/2 cup
Dijon mustard 1/3 cup (if you are not a fan of the mustard taste reduce the quantity to suit your taste)
Apple cider vinegar 2 tbsp
Granulated sugar 1 tsp
Black pepper sprinkle
Diil weed finely chopped 1 tbsp plus extra to sprinkle
Cook pasta according to the package directions. Until pasta is cooking, dice the washed peppers, dice the green onion and finely chop the dill weed (for the dressing). When pasta is cooked drain and place in a large bowl. Mix with the rest of the ingredients and the cherry tomatoes.
Cook the snow peas boiling for 3 to 4 minutes until cooked but still firm, drain and plunge in very cold water to stop the cooking process and help preserve the green color. Add to the salad.
Combine all the ingredients and mix well. Drizzle over pasta and toss. Chill for at least 10 minutes to help the flavors blend. Sprinkle diil over top just before serving.
Variations to this pasta.
Try adding some diced ham or left over chicken cut up in bait sizes for a great lunch.