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Salad:1 package (16 ounce) wagon wheel pasta, cooked as package directs, drained1/2 pound Wisconsin sharp cheddar cheese, diced1 cup frozen tiny peas, thawed1 cup carrots, thinly sliced crosswise1 cup baby zucchini, thinly sliced crosswise1 cup celery, thinly sliced1/2 cup scallions, thinly sliced1 sweet red pepper cored, seeded and dicedDressing:2 cups mayonnaise1 cup sour cream1 tablespoon salad mustard1 1/2 teaspoon dill weed1 teaspoon salt1/4 teaspoon pepper
Mix all salad ingredients in large bowl. Blend all dressing ingredients in small bowl. Fold dressing into salad. Store in refrigerator or cooler. (Dressing is excellent for potato salad too!)
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