Orange-Dill Pasta Salad

Mix the following and refrigerate overnight, if possible:

2 C. mayonnaise
1/2 C. orange juice
1 tsp. minced garlic
2-3 tsp. Worcestershire sauce
1/2 tsp. salt
2 Tb. dried dill weed
2 dashes Tabasco sauce
1 Tb. sugar
1 tsp. black pepper
*Optional:
1 tsp. balsamic vinegar (I think I prefer it without)

The next day toss the dressing with the following:

16oz box/package (approx.) of pasta - whatever shape you prefer, cooked & cooled
1/2 C.- 3/4 C. of the following (depending on your taste):
sliced, chopped, or shredded carrots
sliced celery
chopped red onion
frozen peas (they thaw quickly)
salt to taste


This recipe came from my Mom's friend, Pam. She recommends using this as a base recipe and adding whatever veggies you like, but I like it just as listed. And it really does give it a good boost of flavor to let this dressing marinade overnight, or at least for a few hours. Let me know what you think, if you get the chance to make it.