Servings: 12
Ingredients:
Salad:
1 package (16 ounce) wagon wheel pasta, cooked as package directs, drained
1/2 pound Wisconsin Sharp Cheddar cheese, diced
1 cup frozen tiny peas, thawed
1 cup carrots, thinly sliced crosswise
1 cup baby zucchini, thinly sliced crosswise
1 cup celery, thinly sliced
1/2 cup scallions, thinly sliced
1 sweet red pepper cored, seeded and diced
Dressing:
2 cups mayonnaise
1 cup sour cream
1 tablespoon salad mustard
1 1/2 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper
Cooking Directions:
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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