The best blend of tangy eggs and pasta salad, this egg noodle salad is a short and clean aspect dish for all summer time season barbecues.
This creamy pasta salad is ready in just 30 minutes and pairs well with summer favorites like pulled pork and burgers.
It’s almost a must for summer barbecues to include two things—roasted eggs and pasta salad. These two classic recipes seem to pop up at every barbecue, picnic, or potluck, right?
Today’s easy recipe combines the two, coating the pasta in a tangy eggnog sauce with toppings like celery, onion, and pickles to add texture and flavor.
The end result is a creamy, tangy pasta salad that always disappears quickly, no matter the occasion!
While it’s certainly a hit at picnics, it’s easy to make for a casual dinner at home, and leftovers can even be enjoyed as a light lunch.
*ingredients
°8 OZ elbow macaroni, COOK and drained
°6 hard-boiled eggs, yolks removed and separated
°Half a tsp of salt
°Half a tsp pepper
°Half a tsp of paprika
°Half a t of cayenne pepper
°Half a t of white pepper
°2 celery stalks, cut into thin slices
°Half a c of mayonnaise
°1 t of ketchup
°1 t of mustard
°1 small red onion, chop
°1 tsp white vinegar
°1 tsp of granulated sugar
°Green onions for garnish
* Methods :
The first step:
Cooking pasta accorde to pack instructions, rinse, cool, and set aside
Cutting boiled eggs in half and put the yolks in separate bowl
The second step:
Chopping egg whites and adding to pasta bowl
Adding chop onions and celery slices
Third step:
Mashed egg yolks with fork
Adding mustard, ketchup, mayonnaise, sugar also vinegar and mix well
The fourth step:
Adding this sauce to the pasta bowl also mixing it well
Garnish with green onions and serve
Enjoy !
