Paula’s Pasta Salad


3 quarts water 

16 cherry tomatoes (opt.)



2 tsp. garlic salt 

1 ½ - 2 tsp. salt


8 oz. spaghettini (in 4 “ lengths) 

½ tsp. coarse black pepper


¼ C lemon juice 

½ C sour cream


2 TBSP. oil 

¼ C mayo


1 Cup celery lettuce

½ C chopped green onions 

1 C blanched zucchini slices


1 C blanched carrot slices 

1 c blanched broccoli pieces


Combine water and garlic salt and bring to boil. Add pasta and cook till tender (8 -10 min.) but firm. Drain and rinse with cold
water. Drain well. Stir in lemon juice, and oil and chill at least one hour. Add veggies, sour cream and mayo and blanched veggies and mix well.
Chill. ( I add Lawry’s garlic salt) 

Optional: cubes of meat or cheese