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Garden Pasta Salad
  • Kosher salt, to taste
  • 1 lb. medium pasta shells
  • 2 bell peppers (yellow and/or red), chopped
  • 1 small jicama (about 1 pound), peeled and diced
  • 8 radishes, diced
  • 1 c. mayonnaise
  • 1 c. sour cream
  • 1/2 c. buttermilk
  • 2 tbsp. white wine vinegar
  • 1/2 tsp. garlic powder
  • A few dashes of hot sauce
  • 1/2 c. chopped fresh chives
  • 1/4 c. chopped fresh dill
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and rinse under cold water until completely cool. Pat very dry. Combine the pasta in a large bowl with the bell peppers, jicama and radishes. In a medium bowl, whisk the mayonnaise, sour cream, buttermilk, vinegar, garlic powder and hot sauce until smooth. Stir in the chives and dill and season with salt. Pour the dressing over the pasta and vegetables and toss well to coat.
Provided by:
Ree Drummond, The Pioneer Woman

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