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Brilla's Confetti Salad

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Ingredients for 8 servings:

  • 250 g pasta, small (croissants, farfalle, fork spaghetti…)
  • 1 onion(s)
  • ½ can corn
  • 1 cup peas, frozen, thawed
  • ½ bell pepper(s), red
  • ½ bell pepper(s), green
  • ½ bell pepper(s), orange
  • 100 g cheese (Leerdamer)
  • 3 eggs, hard-boiled
  • 8 tbsp rapeseed oil or hazelnut oil
  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • some pepper, freshly ground
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Colorful pasta salad with eggs and vegetables – not only delicious during carnival time

Cook the pasta according to the package instructions and drain. Peel and finely chop the onion. Trim and wash the bell peppers and cut them into very small cubes. Dice the cheese and eggs. Combine everything in a large bowl with the corn and thawed peas. Mix the oil, vinegar, salt, pepper, and herbs to make a marinade and toss with the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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