Darlene Crump's recipe for Penne with Peas:
1 lb penne, cooked, drained and cooled.
1 large yellow or red pepper, sliced
cup fresh peas, cooked
cup sliced green onions
blanched sugar snap peas
cup sliced carrots
cup fat free mayo
red wine vinegar
cup fat free milk
cup minced fresh parsley
3 tablespoons Splenda
2 teaspoons crushed pepper corns
Combine pasta and vegetables. Blend mayo, milk, parsley, Splenda and peppercorns. Dress pasta mixture. Chill two hours and serve.
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