Whole Grain Pasta Salad

Spring is in the air with a light aroma of charcoal and grilled meats hovering over my neighborhood.  In the back of my mind, I can hear the sizzle of a juicy steak hitting the hot grates of a shiny new grill.  I’m looking forward to this weekend when I will attempt to find an early sale on a new gas grill.  In preparation for that faithful moment of pure grilling heaven, I decided to try a new pasta salad recipe.  The whole grain adds a wonderful hearty texture to the pasta while the sour cream and Dijon mustard gives it a little tang.

Whole Grain Pasta Salad
6 oz. whole grain rotini pasta, uncooked
1/3 cup celery, diced
2 Tbl. green onion, minced
½ cup frozen peas, defrosted
½ cup carrots, shredded
4 oz. Colby Jack cheese, small diced
1/3 cup sour cream
¼ cup mayo
2 tsp. Dijon mustard
1 tsp. milk
salt and pepper to taste

Cook the pasta in salted boiling water according to the package directions.  Drain and rinse under cold water.  Whisk the sour cream, mayo, Dijon mustard and milk in a medium mixing bowl until well combined.  Add the celery, green onions, peas, carrots, cheese and pasta to the bowl.  Stir until the dressing completely coats the ingredients.  Salt and pepper the salad to taste.  Makes about 4 cups.

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