Pasta salad with mayonnaise

Pasta Salad with Mayonnaise: A Chilled Delight for Warm Days

If you are looking for a pasta salad recipe that will delight your taste buds and bring a touch of freshness to warm summer days, you have come to the right place! Pasta salad with mayonnaise is a versatile dish, perfect for picnics, family meals, or simply to treat yourself after a long day. This simple and quick recipe will bring a smile to your face and make every meal a celebration.

Preparation Time:
- Preparation time: 15 minutes
- Cooking time: 8 minutes
- Total time: 23 minutes
- Servings: 4

Ingredients:
- 200 g pasta (shells or any preferred shape)
- 1 red bell pepper
- 1/2 green bell pepper
- 3 pickles
- 5-6 tablespoons sweet corn (canned)
- 3 slices of ham
- Salt and pepper to taste

For Light Mayonnaise:
- 2 tablespoons mustard
- 50 ml milk
- 100 ml oil
- A pinch of salt

Step 1: Cooking the Pasta
Start by bringing a large pot of water to a boil. Make sure to add enough salt to the water to flavor the pasta. Then, add the pasta and boil according to the package instructions, usually between 6 and 8 minutes, until al dente.

Practical Tips:
- Check the pasta a few minutes before the time indicated on the package to ensure it doesn’t overcook.
- If you want to keep your pasta looking shiny, add a little oil to the water.

Step 2: Preparing the Vegetables
While the pasta is boiling, you can prepare the vegetables. Wash the peppers, remove the seeds, and dice them into small cubes. Similarly, chop the pickles and ham into small pieces.

Suggestion: Use bell peppers of different colors to add a vibrant look to your salad!

Step 3: Combining the Ingredients
After the pasta is cooked, drain it and rinse it under cold water to stop the cooking process. Place the pasta in a large bowl and add the chopped vegetables along with the drained corn. Gently mix to avoid crushing the pasta.

Step 4: Preparing the Mayonnaise
To prepare the light mayonnaise, add the mustard, milk, oil, and a pinch of salt into a blender. Blend everything for a few seconds until the mixture reaches a creamy consistency.

Tip: If you don’t have a blender, you can use a whisk and a bowl, mixing well to achieve a smooth mayonnaise.

Step 5: Assembling the Salad
Add the mayonnaise over the pasta and vegetable mixture, gently mixing to coat all the ingredients evenly. Taste and add salt and pepper as desired.

Serving and Storage
Pasta salad with mayonnaise is served cold. It is perfect as a side dish with a warm steak or as a main course. You can garnish it with fresh parsley or dill leaves for an extra touch of freshness and color.

Storage: You can keep the salad in the refrigerator for 2-3 days, making it ideal for meal prep.

Nutritional Benefits
This salad is not only delicious but also nutritious! The pasta provides necessary carbohydrates for energy, while the vegetables bring essential vitamins and minerals. Sweet corn adds fiber, and the light mayonnaise reduces the caloric intake compared to the traditional version.

Possible Variations
- Replace the ham with boiled chicken or tuna for a healthier option.
- Add olives or avocado for a unique taste and texture.
- If you desire a spicy note, you can add a few slices of hot pepper.

Frequently Asked Questions
1. Can I use whole grain pasta?
Yes, whole grain pasta is an excellent choice for adding fiber and nutrients.

2. What other ingredients can I add?
You can experiment with feta cheese, cherry tomatoes, or even turkey meat.

3. How can I make mayonnaise without oil?
You can use Greek yogurt as a base for a healthier option.

A Personal Note
This pasta salad recipe with mayonnaise reminds me of summer days spent with family at picnics. Whether you serve it at a festive meal or on an ordinary day, it is a dish that will bring joy and create beautiful memories around the table.

Enjoy cooking and every bite!

 Ingredients: 200 g pasta (I used Hutton snails) 1 red bell pepper 1/2 green bell pepper 3 pickled cucumbers 5-6 tablespoons sweet corn 3 slices of ham salt and pepper to taste Light mayonnaise: 2 tablespoons mustard 50 ml milk 100 ml oil a pinch of salt