featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, July 3, 2012

COOKING WITH CLORIS - PICCOLINI SALAD



Tomorrow is the 4th of July, and today Cloris has a great pasta salad to serve at your holiday barbecue or any time. -- AP

PICCOLINI SALAD
(serves 6-8)

Ingredients:
2 cups mini bowtie pasta
1 zucchini, diced
2 Persian cucumbers, sliced
12 lg. grape tomatoes, quartered
1/4 cup low-fat sour cream
1/4 cup low-fat mayonnaise
1 tablespoon yellow mustard

Cook pasta according to package directions. Drain and rinse in cold water. Place in large bowl. Add cut up vegetables.

Combine sour cream, mayonnaise, and mustard. Fold into pasta/veggie combo. Cover and chill at least two hours before serving.

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