Pasta Salad - version 1

Pasta Salad - version 1

The mentioned amounts are enough for 6 portions.

Ingredients - The Mayonnaise

• 2 whole eggs
• 1 tsp of Dijon mustard
• 2 Tbsp freshly squeezed lemon or lime juice
• 1 garlic glove
• 1/2 tsp of salt
• 500ml of neutral tasting oil (Canola preferred)

How to make it

1. Combine the eggs, mustard, lemon juice, garlic and salt in a blender or a tall immersion blender bowl.
2. While blending on medium, pour in the oil very slowly.
3. Store in an air tight container and refrigerate for up to 2 weeks.

Ingredients - The Classic Pasta Salad

• 120g of peeled and diced carrots
• 1 red bell pepper, diced
• 60g of celery, thinly sliced
• 1 red onion, diced
• 500g of pasat (cooked al dente, rinsed and cooled completely)
• 4 Tbsp of fresh dill, chopped
• 2 Tbsp of parsley, chopped
• 170g of mayonnaise
• 80g of sour cream
• 2 Tbsp of apple cider vinegar or dill pickle brine
• 1 Tbsp of Dijon mustard
• 1/4 tsp garlic powder
• salt and pepper to taste

How to make it

1. Combine the carrots, bell pepper, celery, red onion, pasta and herbs in a large bowl. Toss to combine.
2. In a seperate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, mustard, garlic powder, salt and pepper. Add water if the salad is going to rest over night in the fridge.
3. Fold the dressing into the pasta salad and mix until well combined.
4. Cover and refrigerate the salad for at least 2 hours and up to 12 hours before serving.