Garden Pasta Salad

• 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

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

pasta, fresh green beans, carrots, frozen peas, garlic, onions, vegetable oil, vinegar, sour cream, cayenne pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338723 (may not work)