Posted by jerseyjan - May 4, 2001

Source: by Sally Siegrist

Salad
1 pound bow tie pasta
1 small bag baby carrots
1 pound fresh or frozen peas
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup grated Parmesan Reggiano
1/2 cup fresh minced flat leaf parsley

Louis Sauce
1 cup mayonnaise
1/4 cup heavy cream
1/4 cup chili sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped green onion
2 tablespoons lemon juice
Salt and pepper, to taste

Cook bow ties for a total of 8 minutes. After bow ties have cooked for 3 minutes, add carrots, and bell peppers. Add frozen peas 1 minute later or fresh peas 3 minutes later.

Drain pasta and vegetables and rinse with ice cold water until well cooled.

Place pasta and vegetables in a large bowl and stir in cheese and parsley. Fold in as much Louis sauce as needed to lightly dress salad.

Chill for several hours to allow flavors to mellow.