in Recipes

Pasta salad à la Irene

updated

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Ingredients for 2 servings:

  • 150 g Farfalle, colorful
  • 8 slices of pineapple
  • 8 stalk(s) surimi (crabmeat)
  • 2 eggs, hard-boiled
  • 1 can of tuna
  • 15 olives, green or mixed, pitted
  • 125 g natural yogurt
  • 2 tbsp mayonnaise
  • 1 tsp, heaped dill
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Pasta salad with a twist

Cook the pasta in salted water until al dente. Hard-boil the eggs. Slice the surimi sticks and olives. Dice the pineapple slices and eggs. Mix the yogurt and mayonnaise with dill, salt, and pepper, and season to taste. Place the pasta in a bowl, add the tuna, surimi, olives, pineapple, and the yogurt mixture, and mix well. Let it chill in the refrigerator for 30 minutes.

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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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