in

Pasta and Egg Salad with Vegetables

5 from 9 votes
Prep Time 25 minutes
Cook Time 15 minutes
Rest Time 1 hour 20 minutes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 8 people

Ingredients
 

  • 500 g Small clam noodles
  • 2 tsp Salt
  • 4 Hard-Boiled eggs
  • 100 g Corn (canned)
  • 100 g Boiled carrot
  • 300 g Red + green peppers
  • 4 tbsp Mayonnaise
  • 4 tbsp Cooking cream
  • 1 tsp Salt
  • 1 tsp Mild curry powder

Instructions
 

  • Cook small mussel noodles (500 g) in plenty of water with salt (2 teaspoons of salt) according to the package instructions (here: 10 - 12 minutes) until al dente, drain through a kitchen sieve and rinse in cold water. Boil the eggs hard, quench, peel them off and chop them into small cubes. Cook the carrot in the pasta water for about 5 - 6 minutes, remove and finely dice. Clean / core, wash and finely dice the peppers. Put all ingredients (pasta, eggs, corn, carrots, bell peppers, mayonnaise, cooking cream, salt and mild curry powder) in a large bowl and mix well. Chill until serving and let steep for a few hours.
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Marzipan Loops

Giant Mushrooms with Cheese Filling