The Dutch Kangaroo's Favoured Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A colorful and flavorful pasta salad packed with nutritious vegetables. I picked up this recipe from a German Restaurant in Manila and tweaked it to my liking. The pasta can also be replaced with boiled new potatoes. Enjoy! Ingredients:
500 g elbow macaroni |
1 cup mayonnaise |
1/4 cup wine vinegar |
1/3 cup white sugar |
2 1/2 tablespoons dijon mustard |
1 tablespoon horseradish cream (optional) |
1 teaspoon celery seed |
1 teaspoon salt |
1 teaspoon black pepper, freshly ground |
1 large onion, chopped |
1 stalk celery, chopped |
1 green bell pepper, seeded and chopped |
1 red bell pepper, seeded and chopped |
2 tablespoons pimento pepper (optional) |
1 green bell pepper, seeded and chopped |
1/4 cup carrot, grated |
Directions:
1. Bring a large pot of lightly salted water to a rolling boil, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, horseradish cream, celery seeds, salt and pepper. Sir in the onion, celery, bell peppers. carrot, pimentos and pasta.
3. Refrigerate for at least 4 hours before serving, but preferably overnight.
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