Peppercorn Ranch Primavera Salad

By treadinger

Ingredients

• 6 6 2 ounces dried penne, pappardelle, or rotini pasta (about 2 cups)*
• 2 2 2 cups broccoli florets
• 1 1 1 small red and/or yellow sweet peper, cut into julienne strips
• 1 1 1 tablespoon olive oil
• 1 1 1 cup fresh sugar snap pea pods
• 1/2 1/2 1/2 cup coarsely shredded carrot
• 2 2 2 cloves garlic, minced
• 1 1 1 cup cherry or grape tomatoes, halved (optional)
• 4 to 24 1 4 to 24 hours. Stir in tomatoes, if using. If necessary, add milk, 1 tablespoon at a time, until it reaches desired consistency.

Preparation

Step 1

Prepare pasta according to package directions. Drain well; keep warm.
Meanwhile, in a large skillet cook broccoli and sweet pepper in hot oil over medium-high heat for 5 minutes. Stir in pea pods, carrot and garlic. Cook, covered, for 1 minute more. Remove vegetables from skillet. Set aside vegetables and tomatoes. Prepare desired sauce as directed below.

Creamy Peppercorn Dressing Prepare pasta as directed, but rinse with cold water; drain and set aside to cool. Cook vegetables as directed, but remove from heat and set aside to cool. For dressing: In a large bowl whisk together the buttermilk, mayonnaise, sour cream, white wine vinegar, lemon juice, Worcestershire sauce, cracked black pepper, and onion powder. Fold in cooked pasta and vegetables. Cover and chill for 4 to 24 hours. Stir in tomatoes, if using. If necessary, add milk, 1 tablespoon at a time, until it reaches desired consistency.