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Pasta salad with yogurt and sour cream

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Ingredients for 5 servings:

  • 500 g pasta
  • 1 pot of yogurt, approx. 150 g
  • 2 cups of sour cream, approx. 200 g each
  • 250 ml milk
  • n. B. vinegar
  • n. B. Oil
  • 1 can kidney beans, approx. 400 g
  • 3 bell peppers, colored
  • 1 bunch of spring onions
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the pasta according to the package instructions and then let it cool. Chop the bell peppers and spring onions into small pieces. For the dressing, mix the yogurt and sour cream with the milk. Then add the oil, vinegar, and spices. Fold the cooled pasta into the dressing and chill the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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