- Dressing:
- 1/2 cup refrigerated poppyseed salad dressing
- 1/4 cup Market Pantry™ Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon seasoned rice vinegar
- 1/2 teaspoon Market Pantry™ salt
- 1/4 teaspoon fresh cracked pepper
- Salad:
- 8 ounces Archer Farms™ fusilli corti pasta, prepared according to package directions
- 1 cup chopped celery
- 1/2 cup finely chopped red onion
- 4 cups sliced strawberries
- In small bowl, combine dressing ingredients.
- In large bowl, stir together cooked pasta, celery, red onion and dressing; gently stir in strawberries. Cover and refrigerate for 1 hour before serving to blend flavors.