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Saturday, November 5, 2011

Traditional Pasta Salad

Growing up, whenever we had family or friends over for lunch there was always pasta salad served up, and greedily consumed. It seems that pasta salad, whether warm or cold, is just that perfect accompaniment for barbecues, or even picnics, along with potato salad and coleslaw – which I will no doubt post recipes for in the upcoming warmer months.

Not needing any more introduction than the above, the following recipe is enough for four people, as a side salad, whowever can easily be multiplied for more people! 

On a side note however, if you are letting this cool down and serving it cold, you will have to stir another tablespoon or so or mayonnaise through the pasta before you serve it, as it thickens as it cools.

What Will I Need?

150g spiral pasta
1 Carrot
1 celery stalk
2 spring onions
 ¼ red capsicum
1 tbs fresh chives, chopped
¼ cup Whole Egg Mayonnaise
1tbs Lemon Juice
Cracked Pepper, lots of it!
1 egg, hard boiled


What Now?

1.             Dice carrots, celery and capsicum into 2mm (or there abouts) sized cubes, finely slice Spirng onions, and chop the chives into small bits. Set aside.

2.             Cook pasta as per instructions, and then drain – remembering to retain about half a cup of the pasta water for later use, and allow to cool for a few minutes.

3.             Once the pasta has cooled, add about a tablespoon of the pasta sauce and stir through – what was dry pasta now has life again! To the renewed pasta, add your mayonnaise and lemon juice and stir through.

4.             Now, we just need to add all the vegies and cracked pepper (to your tastes, I use a fair amount, about 1-2 teaspoons) and mix it all together.

5.             Slice your boiled egg, and use this to garnish your pasta salad, and then enjoy with your family and some great steaks!