Angie`s Pasta Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 4 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g fork spahetti or ribbon noodles
- 1 can corn kernels, approx. 200 g
- 2 small bell peppers, red and green
- 1 can (s) peas and carrots, approx. 300 g
- 2 pickles (or 1 tablespoon capers)
- 3 tomato (s)
- 1 small onion (s), finely chopped
- 1 small Glass Miracel Whip or another light salad cream
- salt and pepper
- 1 tablespoon herbs, mixed chopped
- Lemon juice
- curry
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water as indicated. Quench and let cool.
- Drain the corn, dice the peppers and cucumber. Mix together with the mixed vegetables into the pasta. Also mix in the diced tomatoes, also the diced onions.
- Add so much salad cream that the salad is well bound but not too white. Season with salt, pepper, curry and lemon juice, not too sparingly, then fold in the herbs.
- Let it steep for several hours, this is important and then season again.
- Tip: You can replace peppers and corn with a pack of cooked frozen Balkan vegetables and 1 small can of peas (or 1/2 pack of frozen peas).
- If the lettuce is too dry after pulling it: just add some apple juice!
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