|The Art of Cuisine|
|by Maurice Joyant|
Like many well-born men of his time, Toulouse-Lautrec loved food--planning it, cooking it, eating it, and talking about it.
1 - 10 of 103 for sour cream pasta salad
Cook pasta according to package ... with all remaining salad ingredients. In medium ... weed can be substituted for 1 tablespoon chopped fresh dill weed.
Prepare salad as directed on ... and mix in sour cream and red pepper. ... cheese. Garnish with guacamole and sliced ripe olives if desired. 4 servings.
Colorful peppers make ... package directions. Colored pasta makes a festive variation. In a salad bowl, stir together mayonnaise, sour cream, parsley, lime ... Makes about 8 cups.
Cook pasta according to package ... dressing ingredients. Toss with crab mixture. Refrigerate until ready to serve. Can be made a day ahead. Serving Size: 4
Cook pasta as directed, drain. ... mix the mayonnaise, sour cream and 3 tablespoons ... reserved bacon and remaining chives. Serve at room temperature.
For Dressing: Mix ... blended. Reserve. For Pasta Salad: Cook noodles ... serve at room temperature. Stir in Romano cheese just before serving. Serves 12.
Bring half & ... large saucepan. Add pasta accents and return ... minutes. Stir in sour cream and cucumber. Cover, ... Serve warm. Assemble salad: Place all ... dressing over and toss.
Cook pasta until almost tender. ... mixture. Mound the salad into serving bowl ... 3 hours ahead of time. May store in refrigerator for up to three days.
Cook pasta as directed. Rinse, drain and cool. Add other ingredients. Refrigerate.
(May use any quantity of pasta, lettuce and ... shred mock crab into bite size pieces. Mix all ingredients together and season to taste. Chill thoroughly.
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