Everything you’ll need to make this Summer Pasta Salad
- 250g farfalle pasta
- 2 carrots, diced
- 1 cup frozen corn
- 150g raw broccoli, divided into small florets
- 3 boiled eggs, quartered
- 10 olives
- 1 tablespoon dill
- 2 fresh green onions, finely chopped
- ¾ cup mayonnaise
- 2 tablespoons mustard
- 2 tablespoons wine vinegar
Instructions:
- Let the corn thaw for 15 minutes.
- Boil the pasta in salted water.
- Drain the pasta and rinse it under running water. Let it drain, and while it’s still in the strainer, drizzle with a little olive oil. Stir to combine.
- Place the farfalle in a salad bowl and add the corn, carrots, broccoli, eggs, olives, dill, and green onions.
- In a bowl, mix the mayonnaise, mustard, and vinegar. Whisk them with a fork and pour the mixture over the pasta salad.
- Mix everything well and serve the salad cold.
Enjoy!
Source: Argiro Barbarigou
