DEVILED EGG PASTA SALAD

 



This pasta salad recipe is full of color...perfect for the balcony :)


*ingredients :


°1 cup (250 ml) pasta

°1/2 cup (125 ml) mayonnaise

°1/2 c (125 ml) yogurt

°1 and a half tablespoons of white grape vinegar

°2 tsp of Dijon mustard

°2 tsp honey, salt, also ground pepper

°2 hard-boil eggs, peel & cut to pieces

°1 c (250 ml) green pepper

°1 cup (250 ml) shredded carrots

°3/4 cup (190 ml) celery, diced

°1/4 cup (65 ml) diced red onion

°1 tablespoon fresh parsley


*Preparation:


Cook pasta in salted water according to package directions. Drain and rinse with cold water. In a medium bowl, combine mayonnaise, Greek yogurt, vinegar, mustard, and honey, and season with salt and pepper to taste. Add the pasta to the bowl with the eggs, peppers, carrots, celery, and onions. Garnished with parsley.

And there you are!


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