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PICNIC PASTA SALAD




Source of Recipe


Marla


List of Ingredients




PICNIC PASTA SALAD

16 oz. medium-size pasta shells
1 bunch broccoli
1 cup mayonnaise
1/2 cup sour cream
1/4 cup Dijon-style mustard
2 Tbsp white wine vinegar
2 Tbsp sugar
1 tsp dried tarragon
1 tsp salt
1/2 tsp black pepper
1 medium onion
1 red pepper
6 1/2 oz. cooked chicken, tuna, lobster, crab or shrimp



Recipe



Fill large Dutch oven with water and bring to boil. Add pasta and broccoli (cut into bite-size pieces); cook over medium heat about 5 minutes, or until pasta and broccoli are almost cooked. (Pasta will be al dente and broccoli firm). Drain pasta and broccoli; rinse under cold water and drain again.
In medium bowl, mix mayonnaise, sour cream, mustard, vinegar, sugar, tarragon, salt and freshly ground pepper. In large mixing bowl, toss pasta and broccoli, chopped onion, chopped pepper; chicken or seafood (broken or cut into bite-size pieces), and mayonnaise mixture together until well blended. Cover and refrigerate until serving. Makes 12 servings.