Friday, May 28, 2010

Pasta-Broccoli Salad


1/4 cup Sour Cream
3/4 cup Mayonnaise
1/3 cup Scallions, sliced
2 tablespoons fresh Dill (or 1 teaspoon dried)
8 ounces medium Shell Pasta, cooked
3 cups Broccoli Florets
1 1/2 cups Red Pepper, thinly sliced


Mix sour cream, mayonnaise, scallions, and dill.

Combine cooked pasta, broccoli, and peppers.

Spoon in dressing and toss gently.

Cover and refrigerate until ready to serve.

Recipe source: Cooking Light
Photo: Randy Mayor; Styling: Mary Catherine Muir

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