Vegetable Pasta Salad
No-mayo Vegetable Pasta Salad made with elbow macaroni, beans, and herbs and tossed in a creamy sour cream dressing. This pasta salad is perfect on its own for a light meal or as a side for summer potlucks and barbecues.
If you are looking for more barbecue salad recipes, check out this Beet Salad and this Bocconcini Avocado Salad.
Yield: Serves 4
- 1 cup uncooked elbow macaroni
- 2/3 cup sliced olives
- 2/3 cup chopped fresh parsley
- 1 cup canned mixed beans (garbanzo, red kidney), rinsed and drained
- 1/2 cup canned green peas, drained
- 2 medium carrots, peeled and chopped
- 1 cup cottage cheese
- 3 tablespoons sour cream
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt & pepper to taste
Cook the chopped carrots in a pot of boiling water until tender. Drain off the water and set aside.
Cook the pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool.
Whisk together the cottage cheese, lemon juice, sour cream, olive oil, salt and pepper in a mixing bowl.
Add the cooked pasta, olives, parsley, carrots, beans and green peas to the bowl and stir to coat. Taste and adjust seasonings, if needed.
Cover and refrigerate until ready to serve. Stir again just before serving.
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