Food
Oriental pasta salad
By Yankee Magazine|Jan 30 2007|
Ingredients
Oriental Pasta Salad
2 cups elbow macaroni, uncooked
2 large carrots, cut into 1-inch strips
1 cup snow peas, cut in half
2 green onions, chopped
1/2 cup thinly sliced red bell pepper
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon cider or red wine vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
Instructions
Cook macaroni according to package directions.
Drain and rinse in cold water.
Place in large bowl and add carrots, peas, onions and red pepper.
In a small bowl, whisk mayonnaise, sour cream, cider or red wine
Vinegar, soy sauce, ginger, and black pepper until smooth.
Pour over salad and toss to coat.
Cover and refrigerate for 1 hour.
Makes about 7 servings.
