3 8oz packages shirataki noodles or fettuccine (cur fettuccine in 2 inch lengths
1 cup frozen peas
3 ears of corn, husks removed
1 large red bell pepper, diced
1 red onion, diced
1 pint cherry tomatoes, halved
Ground Black pepper
Instructions
Line a rimmed baking sheet witha clean kitchen towel.
In a large bowl, whisk together the yogurt, sour cream, worcestershire sauce, garlic powder, hot sauce and salt. Set aside
Drain noodles, then place them in a large saucepan . Add enough water to cover by 1 inch, then bring to a boil over high heat. Boil noodles for 2 minutes. Add peas and return the water to a simmer, then drain and spread noodles and peas in an even layer on the prepared baking sheet. Transfer to freezer to cool and dry for 5 to 10 minutes.
Meanwhile, cut the kernels from the ears of corn. Add kernels to the yogurt-sour cream mixture in the bowl and mix well. Mix in bell peppers, onion and tomatoes.
Once noodles and peas have cooled, add them to the bowl and gently mix in.
Adjust seasoning with salt & pepper, if necessary.
Originally Submitted
7/30/2012
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