Primavera Pasta Salad (Spring Potluck Faves) - “The Pioneer Woman”, Ree Drummond on the Food Network.

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Yannie

subheading: Pasta:

Kosher Salt (for the pasta water)

2 pounds pasta (fusilli)

subheading: Dressing:

1 cup mayonnaise (real)

½ cup milk (whole, plus more if needed)

¼ cup sour cream

1 tablespoon parsley (flat-leaf, fresh, chopped)

1 tablespoon chives (or scallions, fresh, white and light green parts, finely chopped)

2 teaspoons mint (fresh, chopped)

2 lemons (zested, juiced)

1 teaspoon Kosher Salt

½ teaspoon Black Pepper (freshly ground)

2 tablespoons Parmesan Cheese (freshly grated)

subheading: Primavera Pasta Salad:

1 recipe Pasta (*recipe above)

1 cup broccoli (florets, fresh, broken into small pieces)

1 cup tomatoes (cherry or grape, halved)

1 cup peas (frozen, thawed)

1 cup asparagus (fresh, sliced, 2-inch pieces)

½ cup carrots (fresh, cut into matchstick)

1 leek (fresh, white and light green parts, thinly sliced)

1 recipe Dressing (*recipe above)

subheading: Garnish:

1 tablespoon Parmesan Cheese (freshly grated)

Black Pepper (freshly ground, to taste)

subheading: Special Equipment:

A Cutting Board

A Sharp Chef's Knife

A Lemon Zester/Grater/Rasp/Microplane

A Lemon Juicer

A Box/Cheese Grater

A Small Strainer

A Vegetable Peeler

A Large Pasta Pot

A Colander

A Small Mixing Bowl

A Large Mixing Bowl

A Rubber Spatula

Plastic Wrap

An Air-Tight Container (for storing leftovers)

A Large Rimmed Serving Platter and Serving Spoon

Small Shallow Salad Plates and Salad Forks

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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