Click on a category to see more recipes in this category
Ingredients
Salad
1 Pound bow tie pasta
1 Small bag baby carrots
1 Pound fresh or frozen peas
1 Red bell pepper, chopped
1 Yellow bell pepper, chopped
1/2 Cup grated Parmesan Reggiano
1/2 Cup fresh minced flat leaf parsley
Louis Sauce
1 Cup mayonnaise
1/4 Cup heavy cream
1/4 Cup chili sauce
1 Teaspoon Worcestershire sauce
1/4 Cup chopped green onion
2 Tablespoons lemon juice
Salt & pepper, to taste
Instructions
Cook bow ties for a total of 8 minutes. After bow ties have cooked for 3 minutes, add carrots, and bell peppers. Add frozen peas 1 minute later or fresh peas 3 minutes later. Drain pasta and vegetables and rinse with ice cold water until well cooled. Place pasta and vegetables in a large bowl and stir in cheese and parsley. Fold in as much Louis sauce as needed to lightly dress salad. Chill for several hours to allow flavors to mellow.