Spring Pasta Salad
|Rotini pasta||12 Ounce|
|Asparagus spears||8 Ounce (2 Cups, 1 Inch Pieces)|
|Snow peas||8 Ounce (2 Cups)|
|Sliced carrots||1 Cup (16 tbs) (2 Medium, Diagonally Sliced)|
|Fat free mayonnaise/Reduced fat mayonnaise||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Spicy mustard||2 Tablespoon|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon (Finely Chopped)|
|Ground black pepper||1⁄4 Teaspoon|
1. Cook the pasta until barely al dente according to package directions. Add the asparagus, snow peas, and carrots, and cook for another 30 seconds, or just until the asparagus and snow peas turn bright green. Drain, rinse with cold water, and drain again. Transfer the mixture to a large bowl.
2. In a small bowl, stir together the dressing ingredients. Pour the dressing over the pasta and vegetables, and toss gently to mix well. Cover the salad and chill for at least 2 hours before serving.