Pasta Salad "Primavera"

Ingredients:

• 0.9 kg fusilli pasta (spirals)
• 1 cup mayonnaise
• 0.5 cup whole milk + more as needed
• 1/4 cup sour cream
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped chives
• 2 tsp chopped fresh mint
• Juice and zest of 2 lemons
• 3 tbsp. l. freshly grated parmesan
• 1 cup broccoli florets, cut into small pieces
• 1 cup cherry tomatoes, halved
• 1 cup frozen green peas, thawed
• 1 cup chopped asparagus (into 2-inch pieces)
• 0.5 cups of carrots, cut into strips
• 1 leek (white and light green parts only), thinly sliced

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse the pasta under cold water to cool.
2. To prepare the dressing, combine the mayonnaise, milk, sour cream, parsley, green onions, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons Parmesan in a small bowl. Add more milk if necessary if the dressing is too thick.
3. In a large bowl, combine the cooked pasta, broccoli, tomatoes, peas, asparagus, carrots, and leeks. Drizzle with the dressing and toss. Sprinkle with the remaining Parmesan and black pepper. Refrigerate for at least 4 hours or overnight.