Pasta and Egg Salad

Pasta and Egg Salad

Ingredients (serves 6):
  • 250g dried pasta twists
  • 4 hard-boiled eggs, peeled, chopped
  • 2 celery sticks, finely chopped
  • 1 small red capsicum, finely chopped
  • 4 green onions, chopped
  • 1/3 cup flat-leaf parsley leaves, chopped
  • 2/3 cup whole-egg mayonnaise
  • 3 teaspoons wholegrain mustard
  • 1 tablespoon lemon juice

  • Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Allow to cool.
  • Combine pasta, eggs, celery, capsicum, onions and parsley in a large bowl.
  • Whisk together mayonnaise, mustard, lemon juice, and salt and pepper. Add dressing to pasta. Toss until well combined. Serve with leftover ham, turkey or pork.

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