Salad:
1 package (16 ounce) wagon wheel pasta, cooked as package directs, drained
1/2 pound Wisconsin Sharp Cheddar cheese, diced
1 cup frozen tiny peas, thawed
1 cup carrots, thinly sliced crosswise
1 cup baby zucchini, thinly sliced crosswise
1 cup celery, thinly sliced
1/2 cup scallions, thinly sliced
1 sweet red pepper cored, seeded and diced
Dressing:
2 cups mayonnaise
1 cup sour cream
1 tablespoon salad mustard
1 1/2 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper
Mix all salad ingredients in large bowl. Blend all dressing ingredients in small bowl. Fold dressing into salad. Store in refrigerator or cooler. (Dressing is excellent for potato salad too!)
