Preparation Info

Pasta Primavera Salad


  • 1 packet of Stonewall Kitchen Artichoke Spinach Dip Mix
  • 3 Tablespoons olive oil
  • 3 Tablespoons red wine vinegar
  • 1/4 cup sour cream
  • 8 ounces uncooked pasta
  • 8 ounces peas
  • 1 orange or red bell pepper, diced
  • 1/2 cup cherry tomatoes, halved


  1. Make dressing by whisking together the Artichoke Spinach Dip Mix, olive oil, red wine vinegar and sour cream.
  2. Cook pasta according to package directions. Drain and allow to cool.
  3. Steam peas until cooked al dente and chill in an ice bath. Drain.
  4. Combine pasta, dressing and vegetables. Toss and serve cold.