- Prep Time: 15 minutes
- Cook Time: 4h 10 min (includes chilling time)
- Total Time: 4h 25 min
- Yield: 12 servings 1x
Ingredients
Scale
- 2 pounds Sfoglini Beet Fusilli Pasta
- 1 cup Mayonnaise
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped chives
- 2 tablespoon fresh mint
- 2 lemons, zested and juiced
- Freshly ground Black Pepper
- 3 tablespoon freshly grated Parmesan Cheese
- 1 cup Broccoli florets, broken into small pieces
- 1 cup Cherry Tomatoes, halved
- 1 cup of frozen peas, thawed
- 1 cup of sliced asparagus
- 1/2 cup matchstick carrots
- 1 leek, white and light greens parts, thinly sliced
- Frozen Vegetables Mix
- Freshly ground Black Pepper
- Salt
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package  instructions. Drain and rise under cold water until no longer hot; set aside.
- To make the dressing, combine the mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoon parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning.
- In a large bowl, Combine the pasta, broccoli, tomatoes, peas, asparagus, carrots and leeks. Pour over the dressing and toss to coat. Top with the remaining tablespoon of parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight.