Prep Time: 15 mins | Cook Time: 10 mins | Yields: 10-12 servings
Ingredients
1 450g package uncooked bow tie pasta
8 Original or chicken Maple Leaf Top Dogs, chopped into ¼-inch cubes
2 large carrots, thickly shredded (about 2 cups)
2 cups (500 mL) frozen peas, thawed
2 ribs celery, chopped small (about 1 ½ cups)
2 cups (500 mL) black olives, sliced (optional)
Dressing
1/2 cup (125 mL) mayonnaise
6 tbsp (90 mL) buttermilk
2 tbsp (30 mL) cider vinegar
Salt & pepper, to taste
Directions
Cook pasta, al dente and according to package directions; drain and cool to room temperature.
In a large bowl, combine pasta, hot dogs, carrots, peas, celery and black olives (if using).
Combine the dressing ingredients in a small mason jar, screw on the lid tightly and shake it until the ingredients are nicely mixed together.
Pour the dressing into bowl with the pasta mixture and stir until everything is evenly coated with the dressing.
Cover and refrigerate until chilled. Serve cold.
*Store any leftovers in an airtight container in your refrigerator for up to 2 days. *If you find that the next day the pasta is a bit on the dry side, you can stir in some additional mayonnaise or even olive oil to rehydrate.
Recipe courtesy of Maple Leaf.
