Garden Pasta Salad Recipe

Name: Garden Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. pasta (spiral or shell); 2 1/2 lb. fresh green beans; 3/4 lb. carrots (2-inch julienne strips); 1 c. frozen peas; 2 cloves garlic, minced fine; 1/2 c. onions, thinly sliced; 1 c. vegetable oil; 1 Tbsp. vinegar; 2 c. sour cream; dash of cayenne pepper (optional); salt and pepper to taste

Servings: persons

1/2 lb. pasta (spiral or shell)
2 1/2 lb. fresh green beans
3/4 lb. carrots (2-inch julienne strips)
1 c. frozen peas
2 cloves garlic, minced fine
1/2 c. onions, thinly sliced
1 c. vegetable oil
1 Tbsp. vinegar
2 c. sour cream
dash of cayenne pepper (optional)
salt and pepper to taste

1
Cook pasta al dente (do not overcook pasta).
2
Drain, rinse and put into a large mixing bowl with oil and garlic.
3
Mix well.
4
Cook beans and carrots al dente.
5
When beans and carrots are 50% cooked, add peas and onions and continue cooking until vegetables are cooked al dente; do not overcook vegetables.
6
Drain vegetables and add to pasta with vinegar and sour cream.
7
Mix gently, adding salt and pepper to taste.
8
Add cayenne pepper if desired. Refrigerate for 2 hours.

1159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb. pasta (spiral or shell), 2 1/2 lb. fresh green beans, 3/4 lb. carrots (2-inch julienne strips), 1 c. frozen peas, and more.

Yes, Garden Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden Pasta Salad

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