Pasta salad with eggs

Pasta Salad with Eggs: a simple and delicious recipe

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Servings: 4

Do you love pasta? I adore it! Today, I will share with you a recipe for pasta salad with eggs, perfect for hot summer days or for a quick and nutritious lunch. This salad is not only tasty but also easy to prepare and full of flavors. Its balanced taste makes it ideal for a family meal or a gathering with friends.

A bit of history: Pasta salads are an integral part of modern cuisine, often associated with comfort and versatility. Whether served cold or warm, these dishes can be customized according to personal preferences, using seasonal ingredients or leftovers from the fridge. In this recipe, I chose to combine pasta with boiled eggs, sweet corn, and salami, but you can adapt the ingredients as you wish.

Ingredients:
- 200 g pasta (any type you prefer: penne, fusilli, or spaghetti)
- 1 red bell pepper (fresh, crunchy, which will add a note of freshness)
- 200 g Victoria salami (or another preferred salami; you can also try ham or tofu for a vegetarian option)
- 1/2 can of corn (approximately 150 g, for added sweetness)
- 1/2 bunch of fresh dill (aromatic and refreshing)
- 6 eggs (for a creamy texture and protein boost)
- Mayonnaise (or your preferred sauce)

To prepare the customized mayonnaise:
- 1 boiled egg yolk
- 2 tablespoons of store-bought horseradish sauce
- 200 ml of oil
- 2 tablespoons of yogurt
- 1 teaspoon of hot pepper paste (optional, for a touch of spiciness)

Step by step:

1. Start by boiling the pasta. Put water in a large pot, add salt, and wait for it to boil. When the water is boiling, add the pasta and cook according to the package instructions, usually between 8 and 10 minutes, until al dente. Once cooked, drain well and let it cool.

2. Meanwhile, prepare the other ingredients. Cut the red bell pepper into small cubes and chop the fresh dill. Choose a healthy pepper with a bright color to add an appealing look to your salad.

3. Cut the Victoria salami into small bite-sized cubes. You can choose to use another type of cold cut, but make sure it has a well-defined taste.

4. Boil the eggs. Place them in a pot with cold water, bring to a boil, and boil for 9-10 minutes to get hard-boiled eggs. After boiling, immediately place them in cold water to stop the cooking process. Then, peel and cut them into quarters.

5. In a large bowl, mix the cooled pasta with the drained corn, bell pepper, salami, and chopped dill. Add salt to taste.

6. To prepare the unique mayonnaise, mix the boiled yolk with the horseradish sauce and oil. Use a whisk or mixer to achieve a smooth emulsion. Add the yogurt and hot pepper paste, mixing well until you get a homogeneous composition. This mayonnaise will add an interesting note to your salad and a slightly spicy flavor.

7. Pour the mayonnaise sauce over the salad and gently mix to distribute it evenly. Arrange the boiled egg quarters on top of the salad for an appetizing look.

8. Taste and adjust the seasonings, adding more salt or mayonnaise if necessary.

9. Let the salad sit in the fridge for a few minutes to combine the flavors. It is best served cold!

Serving suggestions: This pasta salad with eggs is delicious and nutritious, perfect to be served alongside a refreshing lemonade or a glass of white wine. You can also add it to a platter of appetizers, alongside a selection of cheeses and olives.

Vegetarian option: If you want to make a meat-free salad, replace the salami with cubes of marinated tofu or roasted vegetables (zucchini, eggplant) for a similar texture.

Calories and nutritional benefits: A serving of this salad (approximately 250 g) contains about 350 calories, being a good source of protein due to the eggs and Victoria salami. Keep in mind that by adjusting the mayonnaise with yogurt, you can significantly reduce the calorie and fat count. Additionally, dill adds a boost of antioxidants, while corn contributes dietary fiber.

Frequently asked questions:
1. Can I use other types of pasta? Absolutely! You can experiment with whole grain or gluten-free pasta, depending on your preferences.
2. What other ingredients can I add to enhance the salad? I recommend adding green or black olives, halved cherry tomatoes, or even avocado for a creamy texture.
3. Can I keep the salad for the next day? The salad keeps well in the fridge, but it is recommended to add the mayonnaise just before serving to prevent the pasta from getting soggy.

This pasta salad with eggs recipe is simple, quick, and full of flavor, ideal for any occasion. So, don’t wait any longer! Get into the kitchen and prepare this delicacy that will impress everyone. Enjoy!