Fresh Vegetable Pasta Salad courtesy of Beth Prueitt

Serves 8
1/2 c. reduced-fat mayonnaise
1/2 c. reduced-fat sour cream
2 T lemon juice
1/8 t. cayenne pepper
1 t. salt
1/2 t. freshly ground black pepper
8 oz. whole-wheat elbow macaroni (or other small shape)
1 c. grated carrots
1 c. thinly sliced celery
1 c. cherry tomatoes, halved
1 medium red bell pepper, seeded and diced
1/2 c. chopped scallions

To make the dressing:In a medium bowl whisk together the mayo, sour cream, lemon juice, cayenne pepper, salt, and black pepper. Set aside. Bring a large saucepan of lightly salted water to a boil.Cook pasta according to package directions, then rinse under cold water and drain thoroughly. Transfer the pasta to a large bowl and add the carrots, celery, tomatoes, bell pepper, and scallions. Add the reserved dressing and mix thoroughly to coat. Serve immediately or cover and refrigerate until ready to serve.