Page 54 - UMass2018_CookBook

Ingredients
Serves 6
FOR THE DRESSING:
1⁄2 cup sour cream 1⁄2 cup mayonnaise 1 tablespoon white vinegar 1 teaspoon Dijon mustard 1⁄4 teaspoon celery salt 1⁄2 teaspoon garlic powder 1 small onion, grated Salt
Ground black pepper
FOR THE PASTA SALAD:
1 pound tri-color rotini
3 cups diced poached chicken
1 cup cooked peas 1 cup finely shredded carrots
4 ounces shredded Monterey Jack cheese
4 ounces shredded cheddar cheese
Summer Pasta Salad
Boncaldo Family, Braintree, MA
“This is a favorite recipe from Ben’s grand- mother, which has been customized to his favorite taste.” — Alyse Baker-Boncaldo
Preparation
1. To make the dressing, in a large bowl, whisk together the sour cream, mayon- naise, vinegar, mustard, celery salt, garlic powder and onion. Season to taste with salt and pepper.
2. To make the pasta salad, bring a pot of salted water to a boil and cook the rotini according to the package instructions. Increase the cooking time to 1 to 2 minutes beyond al dente. Drain well in a colander. Add the rotini, chicken, peas, carrots and cheeses to the dressing and toss well to combine.
3. Cover and refrigerate until chilled, up to 3 days.
48 | TASTE OF HOME