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PEPPER PASTA SALAD
PREP & COOK time 20-30 minutes Serves 6-8 as a side dish

1/2 pound pasta shells (DO NOT USE GLUTEN FREE)
10-12 mini peppers (red, orange and yellow combo)
1 shallot, chopped
1 small bunch radishes, chopped
1 tablespoon chopped fresh dill
1/4 cup chopped chives
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon apple cider vinegar
3 tablespoons QUALITY Italian dressing
1/4 teaspoon garlic powder
1 tablespoon Frank’s original hot sauce
FRESH ground Sea Salt and Black Pepper

• Cook pasta per package directions. Drain and rinse WELL with cold water until completely cool.
• While pasta is draining WELL slice or dice peppers, radishes, shallot and chives.
• Toss pasta with peppers, radishes, shallots and chives.
• Whisk together the mayonnaise, sour cream, buttermilk, apple cider vinegar, Italian dressing, hot sauce and garlic powder.
• Pour mayonnaise mixture over pasta, tossing to coat well.
• Season to taste.
• Sprinkle with dill.
• Chill 6-8 hours.

NOTE:

• Hard boiled eggs are a nice optional addition. When I use these I also add a sprinkle of paprika instead of the dill.
• You can also shredded rotisserie chicken and turn this into a meal which serves 4 instead.