Colorful as well as tasty, this easy salad will become one of your favorite summer recipes. It can be prepared the day before your picnic.

1 lb. med.-size pasta shells
1 red bell pepper, chopped
3 c. broccoli flowerets
3 c. cauliflowerets
2 lg. carrots, chopped
2 tbsp. finely chopped onion
1 c. mayonnaise
1 c. dairy sour cream
2 tbsp. Dijon-style mustard
About 1/4 c. milk
Salt & freshly ground pepper (try celery salt instead of regular salt)
Hot pepper sauce

Cook pasta according to package directions until tender but firm to the bite. Drain and rinse with cold water, then drain again. In a medium-size bowl, combine pasta, bell pepper, broccoli, cauliflowerets, carrot and onion. In a small bowl, combine mayonnaise, sour cream, mustard and milk. Add dressing to salad and toss to coat. Season with salt, pepper and hot pepper sauce. Cover and refrigerate until chilled. Keep chilled until served. Makes 6 to 8 servings.

VARIATION: For a main-dish salad, add 1 cup chopped ham and 1 cup shredded cheddar cheese.