Shelly's Recipe

STACKED PASTA SALAD

Category: Pasta Salads

1 lb tri-colored pasta twists
1 container (16 oz) sour cream
1 cup mayonnaise
1/2 cup milk
4 scallions, thinly sliced
1 tbsp dried tarragon
2 tsp salt
1-1/2 tsp black pepper
1 bunch (2 to 3 stalks) broccoli, cut into small florets and blanched (see Tip)
1 large head cauliflower, cut into small florets and blanched (see Tip)
1 large red bell pepper, diced

Cook the pasta according to the pkg directions; drain, rinse, and drain again. Let cool.

In a large bowl, combine the sour cream, mayonnaise, milk, scallions, tarragon, salt, and black pepper; mix well. Reserve 1 cup of the sour cream mixture and add the pasta to the remaining sour cream mixture; toss until well coated.

In a trifle dish or large glass serving bowl, layer half the pasta mixture, half the broccoli, half the cauliflower, and half the bell pepper. Repeat the layers once more and drizzle with the reserved sour cream mixture. Cover and chill for at least 2 hours before serving. Toss just before serving. Serves 8-10

Preparation Tip: To blanch the broccoli and cauliflower florets, add each to boiling water for 1 minute then remove to a bowl of ice water to immediately stop them from cooking any further; drain.