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Hearty Pasta Salad

American.Kitchen's picture
Ingredients
  Garlic 1 Clove (5 gm), smashed and chopped
  Dijon mustard 15 Milliliter (1 Tablespoon)
  Egg yolk 1
  Hard boiled egg 1
  Paprika 1⁄4 Teaspoon (1 Milliliter)
  Olive oil 75 Milliliter (1/3 Cup)
  Cooked medium pasta bows 375 Milliliter (1 1/2 Cups)
  Cooked red kidney beans 250 Milliliter (1 Cup)
  Cooked green peas 125 Milliliter (1/2 Cup)
  Blanched diced carrots 125 Milliliter (1/2 Cup)
  Green onion 1 , chopped
  Artichoke bottoms 2 , sliced
  Stalk celery 1 , sliced
  Chinese lettuce 1 , sliced
  Grated parmesan cheese To Taste
  Lemon juice 3 Tablespoon (Juice Of 1 Lemon)
  Salt To Taste
  Pepper To Taste
Directions

Place garlic, mustard and egg yolk in small bowl; whisk together.
Add hard-boiled egg by forcing through sieve.
Whisk in paprika, salt, pepper, dash of Parmesan cheese and lemon juice.
Incorporate oil in thin stream while whisking constantly.
Set dressing aside.
Place remaining ingredients in large salad bowl and pour in dressing.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Pasta

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