Peppy Pasta Picnic Salad

• 1 12 cups uncooked small shell pasta
• 34 cup green beans, cooked
• 34 cup carrot, cooked
• 34 cup green peas, fresh or 34 cup frozen green pea
• 12 cup sweet onion, chopped
• 4 cloves roasted garlic, squeezed
• 6 ounces pepperoni, chopped
• 12 cup plain yogurt
• 1 12 teaspoons tarragon, dried
• 34 teaspoon honey
• 12 teaspoon Tabasco sauce
• 1 teaspoon cajun spices

1. Cook your pasta according to instructions, rinse in cold water and drain well.
2. Chop your cooked green beans to 1" size.
3. Chop your cooked carrots to 1/2" pieces.
4. If using frozen peas let them thaw but have them raw, Fresh peas just shell them and have them raw.
5. When everything is cool mix together the pasta, garlic, Beans, Carrots, Peas and onion.
6. Place in a covered container that will be large enough to add the pepperoni & dressing, refrigerate.
7. Chop your pepperoni to small bite size pieces and place it is a separate covered container and refrigerate.
8. Combine the yogurt, tarragon, honey, tabasco & cajun spice.
9. Mix well and place in a jar, refrigerate.
10. When heading for the picnic take the three containers along in a cooler with ice packs.
11. Just before serving mix the three containers together.
12. Happy picnic.

shell pasta, green beans, carrot, green peas, sweet onion, garlic, pepperoni, yogurt, tarragon, honey, tabasco sauce, cajun spices

Taken from www.food.com/recipe/peppy-pasta-picnic-salad-378874 (may not work)