Fresh vegetables combined with macaroni pasta. Simple but flavorful pasta salad features chopped green onion, diced cucumber, broccoli florets, chopped carrot tossed with cooked macaroni and dressing prepared
from sour cream, mayonnaise, chopped fresh parsley, coarse salt, and fresh ground black pepper.
Ingredients -
16 ounces Elbow Macaroni, cooked until al dente, rinsed, drained
1 cup Sour Cream
1/2 cup Mayonnaise
1/2 cup chopped Fresh Parsley
1 tablespoon Lemon Juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup chopped Green Onion
1 cup Cucumber, diced 1/2 -inch
1 cup Broccoli Florets
1/4 cup Carrot, chopped
Preparation:
1. In a medium bowl, combine the sour cream, mayonnaise, parsley, lemon juice, salt and pepper.
2. Combine the vegetables, pasta and dressing and toss well to coat.
3. Chill for 2 hours before ready to serve.
Pasta Salad Making Tips -
Small Shape Pasta
Elbow macaroni and other small pasta shapes are the best choice for pasta salad making as pasta continues absorbing liquid after it has been cooked. Medium and large pasta shapes can become
very large in comparison to the other ingredients in the salad. For best results, it is often a good idea to prepare the pasta, rinse it, allow it to cool and then marinate it for a period in a small amount of dressing to flavor the pasta
and allow it to take its completed shape before adding it to the remaining salad ingredients and dressing the entire salad.
Pasta Salad Making Tips -
Green Onion
Green onions are also known as spring onions and scallions. Both ends should be trimmed off leaving a white base and green shoot. Both the white and green parts are edible, the white section
being considerably more pungent.
