Pasta Salad À La Annabellé
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can corn
- 1 can carrot (s) and peas
- 250 g cocktail tomatoes
- 2 cups sour cream
- 1 can mushrooms
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 dash vinegar
- 250 g pasta (Spirelli)
- 3 bell peppers, mixed colors
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- First cook the pasta until al dente according to the instructions on the packet.
- Now take the carrots and peas, corn and mushrooms out of the can and drain well. Then cut the carrots, mushrooms (if there are large ones) and cocktail tomatoes into small pieces.
- When the pasta is almost done, drain and let cool well.
- Put the vinegar in a salad bowl and season with a pinch of salt, pepper and sugar. Then add the remaining ingredients. Finally stir in the two cups of sour cream.
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