1 package of Rossi Pasta Curry Pasta
1 large red bell pepper, diced
1/2 cup sliced celery
1 bunch scallions, chopped
1 small (4 oz) jar cento diced pimentos, diced
1/4 cup fresh parsley, minced
1/2 cup fat free sour cream
2 tablespoons balsamic vinegar
1 teaspoon eden tamari (optional)
fresh ground pepper
1. Cook pasta per package direction for al dente. Drain and rinse with cold water. Repeat.
2. Combine all ingredients, mixing thoroughly. Refrigerate overnight to allow flavors to blend. If salad begins to dry add additional olive oil or sour cream .