Amsterdam Pasta Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta, croissants or spiral pasta
- 4 egg (s), hard-boiled
- 6 small tomato (s)
- 1 small cucumber (s)
- 1 red pepper (s)
- 200 g corned beef
- 1 pinch (s) sugar
- 2 tablespoon vinegar (fruit vinegar)
- 3 tablespoon oil (herbal oil)
- 0.5 ½ bunch parsley
- salt and pepper
- Garlic powder or fresh garlic
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente, then drain and drain.
- Peel and quarter the eggs. Wash the tomatoes, pat dry, also quarter them, removing the stalks. Wash the cucumber, cut it into slices and cut them in half. Halve the bell pepper, remove the stem, stone and white ribs, wash and dice. Cut the corned beef into thin strips.
- Mix the salt, pepper, garlic and sugar, mix with the vinegar and oil. Mix the pasta loosely with the vegetables, corned beef and egg quarters. Put on the salad with the marinade, cover and let steep for 30 minutes at room temperature.
- Wash and finely chop the parsley and sprinkle over the salad before serving.
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