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Spring-fresh pasta salad with sour cream

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Ingredients for 5 servings:

  • 200 g sour cream
  • 20 g tomato ketchup
  • 2 shallots
  • 2 garlic cloves
  • 100 g pasta, wholemeal pasta (raw weight), e.g. spirali or penne lisce
  • 400 g tomatoes
  • 400 g bell pepper(s), red
  • 100 g zucchini
  • n. B. herbal salt
  • n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fresh and low in calories

Cook the whole-wheat pasta as usual until al dente and let cool. In a bowl, combine the sour cream, ketchup, finely diced shallots, and crushed garlic. Finely dice the peeled bell pepper and zucchini, and dice the tomatoes. Mix everything together. Finally, add the cooled whole-wheat pasta and season the salad with herb salt and pepper.

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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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