Penne Salad With Peppers and Peas

Total Time
Prep 10 mins
Cook 10 mins

Easy to make and can be made up to 2 days ahead. This is from a healthy cooking cook book.

Ingredients Nutrition


  1. Combine sour cream, milk, mayonnaise, sugar, parsley, vinegar and black pepper in a blender. Process until smooth and creamy. Cover and refrigerate 45 minute.
  2. Combine cooked pasta, peas and bell peppers into a large bowl.
  3. Pour dressing over top and toss slightly until ingredients are coated.
  4. Serve immediately or cover and refrigerate and serve within 2 days.
  5. Time does not include the 45 minutes for the dressing in the refrigerator.
Most Helpful

We loved this. At first taste I thought it was too sweet, but the flavors kind of grow on you. I really enjoyed this. I only cooked my peas for a couple of minutes because I like them a little crisp in a salad like this. I did not use the nonfat or fat free ingredients because I didn't have them. This would be perfect for a barbeque get together. Thanks UPDATE: This is so much better after it sits in the refrigerator overnight. Dave just raved about it. Thanks

~Nimz~ September 20, 2007

Delightful recipe - one that would suit a picnic, BBQ, family function or potluck really well to! I made this exactly as directed (used Equal in place of sugar though)- lovely! Then I added a bit of shredded cheddar to my second helping for a little extra - I think this has potential for lots of variations/add-ins. What a great recipe - thanks Brenda!!!

Mommy Diva August 16, 2007