A simple and delicious recipe for Creamy Pasta Salad
3 Boiled Eggs
5 Asparagus blanched
1/2 Orange Bell Pepper
1/2 Red Bell Pepper
1/2 English Cucumber
1 small Zucchini
2 cups Broccoli
1 tbsp. chopped Parsley
1/2 cup Mayo Light
2 tbsp. Sour Cream Yogurt could be used
1 tbsp. Olive Oil
2 tsp. Oregano
Salt to taste
Chili flakes optional
Mix all the ingredients for the dressing and refrigerate the jar until ready to be used.
Boil pasta until al dente. When you are making pasta salad, you do not want to overcook pasta so keep it a bit firmer.
After pasta is cooked, drain it under cold water and allow it to cool down. I like drizzling it with olive oil just to make pasta easier to work when it is cooled, but it is optional.
Chop all the vegetables into smaller pieces, dice or slice, it is up to you. Peel the eggs after boiling.
Eggs are optional as well, but they taste amazing with this salad. I cook them on high for 5 minutes in the boiling water, then I submerge them under cold water for 5 minutes, peel and allow them to cool down.
After the pasta is cooled add a tablespoon or two of dressing to pasta then mix. Add veggies and eggs, toss it with pasta then add remainder of dressing and toss again to coat.
Store it in the jars or container with a fitted lid.
How to Blanch Veggies?
Boil a pot of water, add a good pinch of salt, add vegetables and boil for 20 to 30 seconds.
Drain and submerge in cold water, preferably ice cold.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.