Cape Gazette
http://capegazette.villagesoup.com/p/994632

Iguana Spring Sweet Pea Pasta Salad

By PEPPERS | Apr 28, 2013

INGREDIENTS:

1 (16 ounce) package bow tie pasta

1 tablespoon olive oil

3/4 cup sour cream

3/4 cup mayonnaise

1/4 cup lemon juice

1 tablespoon lemon zest

1 tablespoon dried dill weed

1 tablespoon Iguana Red Cayenne Pepper Sauce

kosher salt to taste

1/2 cup diced red onion

8 ounces frozen green peas, thawed

8 ounces diced fully cooked lean ham

8 ounces cubed sharp Cheddar cheese

2 sprigs fresh dill, for garnish

DIRECTIONS:

Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside. Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, Iguana Red Cayenne Pepper Sauce, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta. Garnish with the dill sprigs to serve.

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