INGREDIENTS
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1 pound tri-colored pasta twists
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1 (16-ounce) container sour cream
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1 cup mayonnaise
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1/2 cup milk
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4 scallions (green onions), thinly sliced
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1 tablespoon dried tarragon
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2 teaspoon salt
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1 1/2 teaspoon black pepper
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1 bunch (2 to 3 stalks) broccoli, cut into small florets and blanched (see Note)
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1 large head cauliflower, cut into small florets and blanched (see Note)
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1 large red bell pepper, diced