Tangy Pasta Wheels
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|White wine vinegar||1 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Rotelle||2 Cup (32 tbs) (Pasta Wheels)|
|Red onion||1⁄2 Medium, finely chopped|
|Finely chopped red bell pepper/Finely chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Celery stalk||1 , finely chopped|
|Carrot||1 Small, diced|
|Finely chopped fresh chives||2 Tablespoon|
|Finely chopped fresh parsley||1 Tablespoon|
|Red bell pepper strips/Green bell pepper strips||1 Tablespoon (For Garnish)|
|Fresh parsley||1 Tablespoon (For Garnish)|
In a bowl, combine the dressing ingredients. Beat vigorously with a wire whisk until very creamy and smooth.
Bring a large quantity of salted water to a boil in a large pot. Add pasta and cook for 5-6 minutes or until "al dente." Drain well.
Transfer the pasta to a large bowl and add the onion, red or green pepper, celery, carrot, chives, and parsley.
Pour dressing over pasta mixture and toss until well coated. Cover and refrigerate for several hours to blend flavors.
Remove the salad from the refrigerator 30 minutes before serving. Garnish with red and green pepper strips and fresh parsley.