Penne Salad With Peppers And Peas

• 1/2 cup nonfat sour cream
• 1/2 cup skim milk
• 1/2 cup fat-free mayonnaise
• 1/4 cup sugar
• 1/2 cup red wine vinegar
• 4 teaspoons dried parsley flakes
• 1/2 teaspoon black pepper
• 12 ounces penne pasta, cooked, drained and cooled
• 10 ounces frozen peas, cooked
• 2 red bell peppers, sliced

1. Combine sour cream, milk, mayonnaise, sugar, parsley, vinegar and black pepper in a blender. Process until smooth and creamy. Cover and refrigerate 45 minute.
2. Combine cooked pasta, peas and bell peppers into a large bowl.
3. Pour dressing over top and toss slightly until ingredients are coated.
4. Serve immediately or cover and refrigerate and serve within 2 days.
5. Time does not include the 45 minutes for the dressing in the refrigerator.

nonfat sour cream, milk, mayonnaise, sugar, red wine vinegar, parsley flakes, black pepper, penne pasta, frozen peas, red bell peppers

Taken from www.food.com/recipe/penne-salad-with-peppers-and-peas-242794 (may not work)