Source: Prevention (slightly modified by Aimee)
Makes 4-6 servings
1 1/2 cups whole grain elbow macaroni (6 ounces)
1/2 cucumber, chopped
1 small red pepper, chopped
1/4 cup crumbled feta cheese
1/4 cup sour cream
1/2 cup mayonnaise
3 TB chopped fresh mint (or 1 tsp dried basil)
3 TB milk
1 TB Dijon mustard
1 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1. Cook pasta according to package directions. Drain & cool. Place in large bowl along with cucumber, red pepper, & feta.
2. Meanwhile, in small bowl stir together sour cream, mayo, mint or basil, milk, mustard, lemon juice, salt & pepper in large bowl. Add to cooled pasta mixture; stir to combine. Refrigerate until ready to serve.
No comments:
Post a Comment