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Heike's pasta salad with apples and tomatoes

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Ingredients for 4 servings:

  • 500 g pasta, small
  • 3 apples
  • 2 tomatoes
  • 4 eggs
  • 1 jar salad cream (Miracel Whip), approx. 250 g
  • 1 pot of yogurt, approx. 150 – 200 g
  • e.g. salt and pepper
  • some milk to dilute
  • 1 tbsp parsley, chopped
  • 1 tbsp chives

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

Cook the pasta according to the package instructions and let cool. Hard-boil the eggs as usual. For the dressing, mix the salad cream with the yogurt and milk. The milk is only used to thin the dressing so it doesn’t thicken too much, but you can also omit it. Season to taste with salt, pepper, parsley, and chives. Add the cooled pasta and let it sit. Meanwhile, wash, quarter, and core the apples, and dice the eggs and washed tomatoes. Add to the salad and fold in. Let the salad sit for at least 2-3 hours.

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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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