Dill Pasta Salad
|Uncooked corkscrew macaroni||6 1⁄2 Ounce|
|Snow pea pods||1⁄4 Pound, trimmed (Fresh Ones)|
|Broccoli flowerets||1 Cup (16 tbs)|
|Cherry tomato halves||1 Cup (16 tbs)|
|Sweet yellow pepper strips||1⁄2 Cup (8 tbs)|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Grated onion||2 Tablespoon|
|Chopped fresh dill weed||1 Tablespoon|
|White wine vinegar||3 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
Cook pasta according to package directions, omitting salt and fat.
Drain; rinse under cold water, and drain.
Place in a large bowl.
Blanch snow peas and broccoli in boiling water 30 seconds or until crisp-tender.
Drain and rinse under cold water until cool.
Add snow peas, broccoli, tomato halves, and yellow pepper to pasta, and toss gently.
Combine milk and remaining ingredients in a jar; cover tightly, and shake vigorously.
Pour over pasta mixture; toss gently.
Cover and chill thoroughly.