Creamy Pasta Salad with Vegetables
For some time now, I've started to appreciate pasta salad. It may be because of the weather outside, colder and fresher foods go better now. 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 the first one, but it's a different combination. It's very fresh, crunchy, filling, beautiful and good. A little trick here is choosing small and nice pasta - I chose small tubes and it was wonderful. It's still ok if you use bigger pasta, but when you take a bite on the fork, you'll feel the pasta more and less the vegetables.
Another suggestion, if you want the vegetables and not the pasta to predominate, reduce the amount of pasta to your liking. Anyway, the salad was 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 they are always curious:) It's even better if you keep in the fridge for a while for the flavours to blend.
Ingredients
●
Green onions
4 pieces
or 1 red onion if you don't have green
●
Ground black pepper
0.25 tsp
to taste
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Step by step
Step 1
Boil the pasta according to the instructions on the box, drain the hot water, rinse well with cold water and let cool.
Don't forget (and I hope you know how) to boil pasta carefully, al dente, we are not making porridge!
Step 2
In the pasta bowl, place the carrot, thinly sliced or julienned.
Step 3
Add the raw pepper cut into small cubes.
Step 4
The finely chopped green onions, or 1 diced red onion.
Step 5
Finally, cut the boiled eggs into small cubes, add to the rest of the ingredients.
Step 6
For the sauce, mix the mayonnaise with the yogurt.
In the lighter version, you can only put creamier yogurt, without mayonnaise.
Step 7
Add in the mustard, season with salt and mix well.
Step 8
Pour the sauce over the vegetables and the pasta.
Step 9
Optionally, you can add a little black pepper freshly ground.
Step 10
Stir, add more salt if needed and the chopped parsley and mix again.
Step 11
You can serve immediately but it's even better if it stays in the fridge for a while.
Step 12
When I served it, I moved into a nicer bowl, but I made it in a bigger one to mix more confortably.
We finished it in about 2-3 days and it was perfect every time.
Enjoy!
Quantity:
1 kg
Prep time:
15 min
Difficulty:
easy
Ready in:
60 min
Publish date:
