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October 14, 2010

Creamy Noodle Salad

A while back my friend Jessica was talking about noodle salad on FaceBook. I asked her how she made it and she shared what she had put together. Her creativity sparked mine and this is what I ended up with! The picture is horrible, but trust me this is a delicious meal!

By pairing noodles with vegetables and some simple additions you end up with a really fabulous "salad" that is easy to make and is just perfect for a pot luck, picnic or even your standard weeknight dinner. Trust me, this "salad" will not disappoint! Thanks to Jessica for inspiring me!

What You'll Need:
1 - 12 ounce package of egg noodles, cooked according to package directions
Extra virgin olive oil
2 cups of sliced mushrooms, sauteed
1 cup of peas
2 large carrots, shredded
1 - 3.5 ounce package of sun dried tomatoes, chopped or julienned
1/3 cup of chives, chopped
1/3 cup of light mayonnaise
1/3 cup of light sour cream
1/3 cup of buttermilk
1 teaspoon of sea salt
1 teaspoon of black pepper
Crispy Chow Mein Noodles for topping

Cook egg noodles according to package directions. Drain and place in a large glass bowl. Set aside.

While noodle are cooking saute mushrooms in a little extra virgin olive oil until tender.

Add mushrooms to the noodles and toss to mix. Next add peas, carrots, sun dried tomatoes and chives toss again until incorporated. Set aside.

In a glass bowl whisk together mayonnaise, sour cream, buttermilk, sea salt and black pepper until completely mixed. Pour this mixture over the noodles and vegetables and toss to coat.

Serve immediately with some crispy Chow Mein noodles sprinkled on top. Or store "salad" in the fridge for up to 36 hours and top with Chow Mein Noodles when ready to serve.

Notes: You could add other vegetables in to the mix if you liked.

Posted by Dianne at October 14, 2010 9:47 AM

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