8 oz bowtie pasta
2 C shredded purple cabbage (or bag shredded cabbage)
1 C chopped tomato
1 C chopped green bell pepper
1/2 C chopped green onions
Cook pasta according to instructions; drain & set aside. Mix together the pasta, cabbage, tomato, bell pepper and green onions. Toss with dressing.
1/2 C mayonnaise
1 T lemon juice
1/2 tsp minced garlic
1/2 tsp tarragon leaves
Mix all ingredients. Toss with pasta salad to coat. Refrigerate until ready to serve. (No time to make dressing? Use Marzetti’s original slaw dressing instead.)
Good for that Post Parade Hunger!