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| 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
Directions:
- 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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