John Myers
Pasta Salad – Light and Tasty
The perfect pasta salad – light and tasty recipe with a picture and simple step-by-step instructions.
- 150 g Fork spaghetti
- 1,5 liter Boiling water
- 2 teaspoon Salt
- 1 Carrot
- 1 Cup Tk – peas
- 1 size Tomato
- 6 Gherkins pickles
- 3 tablespoon Cucumber stock
- 2 Hard-Boiled eggs
- Salt and pepper
- 2 tablespoon Bianco balsamic vinegar
- 1 tablespoon Mayonnaise 80% fat
- 1 tablespoon Parsley
- Preliminary work: peel and dice the carrots, also cut the gherkins and tomatoes into fine cubes (tomatoes, of course, without seeds and stems). Also dice the peeled eggs.
- Preparation 2: Put the noodles in boiling salted water and cook for about 10 minutes, adding the diced carrots after about 5 minutes and cooking the frozen peas for the last 3 minutes, then pour them into a sieve to drain and let them cool.
- Put the mixture of pasta, carrots and peas in a bowl, add the eggs with the cucumber and tomatoes, season everything with pepper, salt, balsamic vinegar, cucumber stock and mayonnaise, mix well and cover (overnight if possible) in the refrigerator .
- Season again the following day and garnish with parsley.
- We grilled something – there was also a potato salad without majo and a tomato salad – with marinated pork sausages, minced beef steaks and mini knuckles. A cold beer too, of course, the sun was shining … and it was delicious !!
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