Garden Pasta Salad - cooking recipe

Ingredients

1/2 lb. pasta (spiral or shell)
2 1/2 lb. fresh green beans
3/4 lb. carrots (2-inch julienne strips)
1 c. frozen peas
2 cloves garlic, minced fine
1/2 c. onions, thinly sliced
1 c. vegetable oil
1 Tbsp. vinegar
2 c. sour cream
dash of cayenne pepper (optional)
salt and pepper to taste

Preparation

Cook pasta al dente (do not overcook pasta).
Drain, rinse and put into a large mixing bowl with oil and garlic.
Mix well.
Cook beans and carrots al dente.
When beans and carrots are 50% cooked, add peas and onions and continue cooking until vegetables are cooked al dente; do not overcook vegetables.
Drain vegetables and add to pasta with vinegar and sour cream.
Mix gently, adding salt and pepper to taste.
Add cayenne pepper if desired. Refrigerate for 2 hours.