Brillas Confetti Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g pasta, mini (croissants, farfalle, fork spahetti )
- 1 onion (s)
- 0.5 can ½ corn
- 1 cup peas, frozen
- 0.5 ½ bell pepper (s), red
- 0.5 ½ bell pepper (s), green
- 0.5 ½ bell pepper (s), orange
- 100 g cheese, (Leerdamer)
- 3 egg (s), hard-boiled
- 2 tablespoon parsley, chopped
- 8 tablespoon rapeseed oil or hazelnut oil
- 2 tablespoon vinegar, (red wine vinegar)
- 1 teaspoon salt
- some pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cook and drain the pasta according to the instructions on the packet. Peel the onion and chop it very finely. Clean and wash the peppers and cut into very small cubes. Also dice the cheese and eggs. Put everything together with the corn and the defrosted peas in a large bowl. Mix a marinade from the oil, vinegar, salt, pepper and the herbs and mix with the salad.
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