all posts by date — 16 July 2018

Summer Pasta Salad is one of the many answers to a very annoying question. “What am I making tonight?”. An even more important question when you have a family of five. Ok four since the 5th member is 4 months old. This recipe is very easy to make with lots of colourful veggies. In addition, it’s actually refreshing, especially during these hot and humid summer nights. Enjoy!

Ingredients
  • 250g dry macaroni
  • 1/2 cup Mayonnaise
  • 1/2 cup strained Galpo yogurt
  • 1 1/2 tbsp white wine vinegar
  • 2 tsp dijon mustard
  • 2 tsp honey
  • Salt and freshly ground black pepper
  • 2 steamed or hard boiled eggs, peeled and chopped
  • 1 cup diced red bell pepper
  • 1 cup matchstick carrots , roughly chopped
  • 3/4 cup diced celery
  • 1/4 cup diced red onion
  • 1 tbsp minced fresh parsley
  1. Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
  2. Drain and rinse with cold water until completely cool. Let drain very well.
  3. In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you’ve added the dressing to the pasta).

  4. Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top).
  5. Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day

    Recipe adjusted from www.cookingclassy.com

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proud cypriot

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