We updated this classic 1920’s salad dressing and mixed it with rice pasta for a grand debut. Fresh herbs, combined with farm fresh vegetables and rice pasta, create a delightful summer main course or side.
|1.||Put a large pot of salted water on to boil.|
|2.||Meanwhile add parsley, chives, tarragon, garlic, and anchovies to a food processor fitted with a metal blade. Process until finely minced.|
|3.||Add mayonnaise, sour cream and lemon juice. Process until smooth and salt and pepper to taste. Set aside.|
|4.||Cook Notta Pasta according to directions on box. Rinse pasta quickly in lukewarm water and add to large bowl. Add desired amount of dressing and let sit a few minutes to absorb flavors.|
|5.||Add vegetables and toss. Add more dressing and adjust seasonings as needed. Serve.|
Cube or slice vegetables while pasta is absorbing dressing flavors.
This is a great side salad for a chicken or seafood entrée.