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Pasta salad

Pasta salad
Pasta salad

This easy-to-make pasta salad is the perfect accompaniment to a barbecue, for example. A crowd-pleasing classic made with hard-boiled eggs, celery seeds and an extra creamy sauce.


3 cups of your favorite short pasta (penne, screw, tie)

1 1/4 cup of mayonnaise

½ box of sour cream

1/2 cup chopped onion

1/4 cup chopped fresh parsley

1 tablespoon of dijon mustard

2 tablespoons of rice vinegar

3/4 teaspoon celery seeds

1 teaspoon of salt

Freshly ground black pepper to taste

4 chopped boiled eggs

1 red or yellow pepper, chopped

3 tablespoons grated Parmesan cheese

300 g cooked and shredded chicken (you can use leftover roast chicken) or chopped ham

Method of preparation

First, cook the pasta in salted water, according to the package instructions, until al dente.

Then drain the pasta and wash it with cold water until it cools down. This will stop the cooking and prevent the noodles from getting too soft.

In a large bowl, combine the mayonnaise with the cream, onion, chopped parsley, mustard, rice vinegar, celery seeds, salt and pepper.

Stir until everything is well mixed, then add the cold noodles.

Add the shredded chicken or chopped ham, then stir to combine and coat the noodles completely in the mixture.

Add the eggs, grated Parmesan cheese, chopped peppers and mix gently so as not to crush the eggs too much.

Then cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

If you liked Macaroni Salad, also see this Recipe on Web Stories Version

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