Vegetable Noodle Salad
1/2 pound of elbow macaroni
1/2 pound of green beans, cut into small pieces
1/2 pound of carrots, peeled and diced
3 tablespoons of mayonnaise
1 cup of sour cream
3 tablespoons o fruit based vinegar
Salt and pepper to taste
A pinch of sugar
1/2 cup of chopped parsley
1 cup of cooked peas
3 tomatoes, cut into eighths
2 small zucchini, sliced
1/4 cup of chopped fresh chives, optional
Cook pasta in boiling, salted water until just tender, following package
directions, drain.
Place green beans and carrots in saucepan in 1 cup boiling salted water and
cook for 15 minutes,; drain.
Blend mayonnaise, sour cream, vinegar, salt, pepper, sugar, and parsley
together. Combine noodles, green beans, carrots, peas, tomatoes, and
zucchini; toss with mayonnaise dressing. Cover and refrigerate for 30
minutes. Sprinkle with chopped chives before serving, if desired. Serves 4 |
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