Serving Size : 7
2 cups uncooked elbow macaroni
2 large carrots, cut in 1″ strips
1 cup snow peas, halved
2 green onions, sliced
1/2 cup thinly sliced sweet red pepper
Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon cider or red wine vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon pepper
Cook macaroni; drain and rinse in cold water. Place in large bowl; add carrots, peas, onions and red pepper. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate at least 2 hours.