Penne Salad With Peppers And Peas - cooking recipe

Ingredients

1/2 cup nonfat sour cream
1/2 cup skim milk
1/2 cup fat-free mayonnaise
1/4 cup sugar
1/2 cup red wine vinegar
4 teaspoons dried parsley flakes
1/2 teaspoon black pepper
12 ounces penne pasta, cooked, drained and cooled
10 ounces frozen peas, cooked
2 red bell peppers, sliced

Preparation

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