Pasta salad with peas, mushrooms, and sour cream
In the morning, when I don't feel like a classic breakfast, I make a simple pasta salad with vegetables and sour cream. It's something you can mix quickly, especially if you already have the ingredients in the fridge or pantry. You don't have to complicate yourself with many dishes. If I'm in a hurry, I boil the pasta, and while it's cooking, I drain the cans and chop what I need.
Quick info
Total time: about 20-25 minutes
Preparation time: 10 minutes
Cooking time: according to the time indicated on the pasta package, usually 7-10 minutes
Servings: 2-3
Difficulty: easy
Recipe type: hearty salad, suitable for a quick breakfast or lunch
Ingredients
pasta (about 120-150 g dry for 2-3 servings)
1/2 white onion
1/2 can of corn
1/2 can of peas
1 can of mushrooms
50 g cheese
3-4 tablespoons sour cream
salt and pepper to taste
Preparation method
1. Boil the pasta in boiling salted water, following the time indicated on the package. Don't let them get too soft – for salads, it's nicer if they remain a little firm.
2. Meanwhile, slice the white onion into thin scales. Put it in a large bowl so you have room for all the ingredients at the end.
3. Drain the corn, peas, and mushrooms from the cans. For the mushrooms, if they are large pieces, you can slice or cube them, but it's not mandatory.
4. Cut the cheese into cubes of suitable size, neither too big nor too small.
5. When the pasta is ready, drain it and rinse it with cold water. Let it drain a bit so it doesn't remain watery.
6. Put the cooled pasta over the onion, add the peas, corn, mushrooms, and diced cheese. Mix everything gently.
7. Season with salt and pepper to taste. Finally, add the sour cream (3-4 tablespoons) and mix until well combined.
8. The salad can be served immediately or you can leave it in the fridge for 15-20 minutes if you want it to be colder.
Why I make this recipe often
It's one of the quickest ways to use up leftover pasta or canned goods I have at home. It can be made with any type of pasta, works with any type of mushrooms, and doesn't require much time or effort. It's filling and suitable when I want something without meat. It holds up well for a few hours in the fridge if I need to take it with me.
Tips and variations
Tips
- For the onion, if you want a milder taste, you can quickly rinse it under cold water after cutting it.
- The sour cream should be thicker for a nicer texture. If it's too runny, the salad will release water.
- Mix the ingredients gently so you don't crush the mushrooms or pasta.
Substitutions
- If you don't have cheese, you can use gouda or edam cheese.
- The peas and corn can also be frozen, just boil them separately and cool before adding.
- You can also use plant-based sour cream, but the taste will be different.
Variations
- You can add some parsley or dill if you have it on hand.
- If you want the salad to be more substantial, you can add a boiled egg cut into cubes.
- For an extra crunch, add a few more corn kernels.
Serving ideas
- The salad is served cold, plain, but it also works as a side dish with grilled meat or slices of boiled egg.
- It can be put in a container, good for lunch at work or a picnic.
- For breakfast, a slice of toasted bread on the side is nice.
Frequently asked questions
1. Can I use whole grain pasta?
Yes, the recipe works just as well with whole grain pasta. The taste will be slightly different, but the combination with vegetables and sour cream remains suitable.
2. Can it be made without onion?
Yes, if you don't like raw onion or it bothers you, you can skip it or replace it with green onion, especially in spring.
3. How long does it last in the fridge?
The salad lasts well for a day in the fridge. If it sits longer, the pasta may absorb some of the dressing and become firmer.
4. Can I use fresh mushrooms?
You can use fresh mushrooms quickly sautéed, but you need to let them cool well before adding them to the salad.
5. What type of sour cream is best for this recipe?
Fermented sour cream with 20-25% fat gives a creamier texture. If you use cooking sour cream (liquid), the salad will be more fluid.
Nutritional values (estimated)
A medium serving (about 200 g) has around 250-300 kcal. Macros per serving:
- protein: 8-10 g
- carbohydrates: 35-40 g
- fats: 8-12 g
Values may vary depending on the type of pasta and the sour cream used. It's a moderately filling salad, not very high in fat.
Storage and reheating
The salad is kept in the fridge, in a closed container, for up to 24 hours. I do not recommend reheating it, as the sour cream and cheese change texture. It is eaten cold or at room temperature. If it has been sitting longer, mix it before serving.
In the morning, when I don't feel like a classic breakfast, I make a simple pasta salad with vegetables and sour cream. It's something you can mix quickly, especially if you already have the ingredients in the fridge or pantry. You don't have to complicate yourself with many dishes. If I'm in a hurry, I boil the pasta, and while it's cooking, I drain the cans and chop what I need.
Quick info
Total time: about 20-25 minutes
Preparation time: 10 minutes
Cooking time: according to the time indicated on the pasta package, usually 7-10 minutes
Servings: 2-3
Difficulty: easy
Recipe type: hearty salad, suitable for a quick breakfast or lunch
Ingredients
pasta (about 120-150 g dry for 2-3 servings)
1/2 white onion
1/2 can of corn
1/2 can of peas
1 can of mushrooms
50 g cheese
3-4 tablespoons sour cream
salt and pepper to taste
Preparation method
1. Boil the pasta in boiling salted water, following the time indicated on the package. Don't let them get too soft – for salads, it's nicer if they remain a little firm.
2. Meanwhile, slice the white onion into thin scales. Put it in a large bowl so you have room for all the ingredients at the end.
3. Drain the corn, peas, and mushrooms from the cans. For the mushrooms, if they are large pieces, you can slice or cube them, but it's not mandatory.
4. Cut the cheese into cubes of suitable size, neither too big nor too small.
5. When the pasta is ready, drain it and rinse it with cold water. Let it drain a bit so it doesn't remain watery.
6. Put the cooled pasta over the onion, add the peas, corn, mushrooms, and diced cheese. Mix everything gently.
7. Season with salt and pepper to taste. Finally, add the sour cream (3-4 tablespoons) and mix until well combined.
8. The salad can be served immediately or you can leave it in the fridge for 15-20 minutes if you want it to be colder.
Why I make this recipe often
It's one of the quickest ways to use up leftover pasta or canned goods I have at home. It can be made with any type of pasta, works with any type of mushrooms, and doesn't require much time or effort. It's filling and suitable when I want something without meat. It holds up well for a few hours in the fridge if I need to take it with me.
Tips and variations
Tips
- For the onion, if you want a milder taste, you can quickly rinse it under cold water after cutting it.
- The sour cream should be thicker for a nicer texture. If it's too runny, the salad will release water.
- Mix the ingredients gently so you don't crush the mushrooms or pasta.
Substitutions
- If you don't have cheese, you can use gouda or edam cheese.
- The peas and corn can also be frozen, just boil them separately and cool before adding.
- You can also use plant-based sour cream, but the taste will be different.
Variations
- You can add some parsley or dill if you have it on hand.
- If you want the salad to be more substantial, you can add a boiled egg cut into cubes.
- For an extra crunch, add a few more corn kernels.
Serving ideas
- The salad is served cold, plain, but it also works as a side dish with grilled meat or slices of boiled egg.
- It can be put in a container, good for lunch at work or a picnic.
- For breakfast, a slice of toasted bread on the side is nice.
Frequently asked questions
1. Can I use whole grain pasta?
Yes, the recipe works just as well with whole grain pasta. The taste will be slightly different, but the combination with vegetables and sour cream remains suitable.
2. Can it be made without onion?
Yes, if you don't like raw onion or it bothers you, you can skip it or replace it with green onion, especially in spring.
3. How long does it last in the fridge?
The salad lasts well for a day in the fridge. If it sits longer, the pasta may absorb some of the dressing and become firmer.
4. Can I use fresh mushrooms?
You can use fresh mushrooms quickly sautéed, but you need to let them cool well before adding them to the salad.
5. What type of sour cream is best for this recipe?
Fermented sour cream with 20-25% fat gives a creamier texture. If you use cooking sour cream (liquid), the salad will be more fluid.
Nutritional values (estimated)
A medium serving (about 200 g) has around 250-300 kcal. Macros per serving:
- protein: 8-10 g
- carbohydrates: 35-40 g
- fats: 8-12 g
Values may vary depending on the type of pasta and the sour cream used. It's a moderately filling salad, not very high in fat.
Storage and reheating
The salad is kept in the fridge, in a closed container, for up to 24 hours. I do not recommend reheating it, as the sour cream and cheese change texture. It is eaten cold or at room temperature. If it has been sitting longer, mix it before serving.