For some time now I have started to appreciate pasta salad, maybe because of the weather outside, colder and fresher foods go better. I presented you a first pasta salad recipe in the Greek version and now I will show you another one, it looks a lot like it but it's a little different combination. It is very fresh, crunchy, filling, beautiful and good, a little trick here to choose small and nice pasta - I chose the shape of a small tube and it was wonderful. If you eat bigger pasta, you don't ruin the job, but when you take a portion of salad with a fork, you feel more pasta and less vegetables.
Another suggestion, if you want vegetables and not pasta to predominate, reduce the amount of pasta to your liking. Anyway, she's so good that my husband was surprised and told me that his lunch box was noticed at work (people know what his wife does and she's always curious:) It's even better if you leave it in the fridge for a while.
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Boil the pasta according to the instructions on the box, drain the hot water, rinse well with cold water and let it cool.
Don't forget and I hope you know how to boil pasta carefully, to be al dente, don't make them porridge!
In the pasta bowl, place the thinly sliced carrot or thin julienne.
Add the raw pepper cut into small cubes.
Finely chopped green onions, or 1 diced red onion.
Finally cut into small cubes boiled eggs, add to the rest of the ingredients.
For the sauce, mix the mayonnaise with the yogurt.
In the lighter version you can only put creamier yogurt, without mayonnaise.
Add the mustard, season with salt and mix well.
Pour the sauce over the vegetables and pasta.
Optionally you can add a little freshly ground black pepper.
Stir in the salad, add more salt if necessary and add the chopped parsley and mix again.
You can serve it immediately but it is even better if it stays in the fridge for a while.
I moved it for serving in a nicer bowl, but I mixed it in one more to make it more comfortable.
We finished it in about 2-3 days and it was perfect every time.
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