John Myers
Pasta Salad with Fork Spaghetti, Vegetables and Eggs
The perfect pasta salad with fork spaghetti, vegetables and eggs recipe with a picture and simple step-by-step instructions.
- 500 g Fork spaghetti
- 2 tsp Salt
- 200 g 1 rote Paprika
- 200 g Snack carrots
- 140 g 1 kleine Dose Mais / Abtropfgewicht
- 100 g Peas frozen
- 3 piece Eggs
- 1 Glass Delicacy Mayonnaise 250 ml
- 1 tsp Salt
- 1 tsp Mild curry powder
- Cook forked spaghetti in plenty of salted water (2 teaspoons of salt) according to the instructions on the package for approx. 6 – 8 minutes until al dente, drain through a kitchen sieve and drain well. Clean and wash the peppers and cut into small cubes. Blanch the snack carrots for about 5 – 6 minutes, remove them, allow to cool a little and cut into small cubes. Drain the corn through a kitchen sieve and drain well. Hard boil eggs, quench and peel them off. Put all ingredients (diced paprika, diced snack carrots, corn, peas, 3 eggs, 1 glass of delicacy mayonnaise 250 ml, 1 teaspoon salt and 1 teaspoon mild curry powder) in a large bowl and mix well. Finally add / fold in the cooked fork spaghetti. Fill the pasta salad into 2 bowls and refrigerate until ready to serve.
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