
Ingredients :
- 1/2 cup fat-free mayonnaise
- 1/8 cup white vinegar
- 1 tbsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 1/2 tbsp sugar
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow or orange bell pepper, diced
- 1/2 cup green onions, diced
- 1/2 cup carrots, shredded
- 1 cup sugar snap peas, blanched
- 1/4 cup jalapeno pepper, diced
- 1/4 cup poblano pepper, diced
- 8 oz uncooked pasta
Method :
- Mix mayonnaise, vinegar, mustard, salt, pepper, and cayenne pepper together. Whisk in sugar.
- Stir in chopped veggies - bell peppers, green onions, carrots, peas, jalapeno, and poblano pepper. Refrigerate.
- Cook pasta according to instructions, drain without rinsing. Allow pasta to slowly come to room temperature.
- Mix pasta and dressing in a large bowl until pasta is well coated. Refrigerate overnight.
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