Creamy Peppercorn Pasta Salad This is a yummy pasta salad from Debra Dudley that can be made all year round, but it is especially delicious with farmers market veggies. 1 lb. pasta (colored rotini or whole wheat bowties are nice) 2 Cups broccoli florets 1 15-oz. can artichoke hearts, drained and quartered 1 Cup fresh peas or thawed frozen peas 1 Cup hard salami, thinly sliced into strips 1 15-oz. can black olives, drained and halved (leave whole if desired) 2 TB. CREAMY PEPPERCORN 3 TB. water 1 Cup sour cream 1 Cup mayonnaise (regular or low fat) 2-3 TB. vinegar or water

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