Creamy Peppercorn Pasta Salad

By á-5531

Ingredients

• Salad:
• 1 lb. pasta (colored rotini or whole wheat bowties are nice)
• 2 Cups broccoli florets
• 1 15-oz. can artichoke hearts, drained and quartered
• 1 Cup fresh peas or thawed frozen peas
• 1 Cup hard salami, thinly sliced into strips
• 1 15-oz. can black olives, drained and halved (leave whole if desired)
• Dressing:
• 2 TB. CREAMY PEPPERCORN (Penzeys)
• 3 TB. water
• 1 Cup sour cream
• 1 Cup mayonnaise (regular or low fat)
• 2-3 TB. vinegar or water

Preparation

Step 1

Cook the pasta according to package directions. While the pasta cooks, bring a pot of water to a boil. Add the broccoli and cook for 2 minutes. Rinse under cold water, drain and set aside. Drain the pasta and place in a serving bowl. Add the broccoli, artichokes, peas, salami and olives and toss gently to combine. In a small bowl, combine the CREAMY PEPPERCORN and the water. Let stand for 5 minutes. Add the sour cream and mayonnaise and mix well. Add vinegar or water to reach the desired consistency. Pour the dressing over the pasta and veggies, mix well, serve or chill before serving.