Pasta Salad
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 15 minutes concurrently
Serves: 6-8 people as as side dish
- 3 eggs
- 250g/8.8ozs dried elbow macaroni
- 1/2 medium carrot grated
- 180g/6ozs mayonnaise
- 150g/5ozs sour cream
- 3 teaspoons Dijon mustard
- 2 teaspoons garlic powder
- 1.5 teaspoons fine salt
- 1/2 teaspoon pepper
- 35g/1.2ozs white or brown onion, peeled and finely chopped
- 4 tablespoons chives, finely chopped
- Sweet paprika
Step 1 - Put the eggs into a pot of water (along with a teaspoon of bicarb if they are fresh eggs) and once it starts to boil, cook for 6 minutes. Place in a bowl of ice water and then peel when cold. Cook the elbow macaroni pasta in plenty of salted, boiling water for longer than al dente. I set the timer for 9 minutes and then add the grated carrot and then cook for another 3 minutes. Drain in a colander and run cold water over the pasta until it turns cold. Do not use hot or warm pasta and that will affect the dressing.
Step 2 - In a large bowl, mash the eggs with a fork and then stir in the mayonnaise, sour cream, mustard, garlic powder, salt, pepper, onion and chives. Add the drained pasta and carrot and then stir to combine. Sprinkle the paprika on top and serve.
This pasta salad keeps in the fridge in an airtight container for up to 5 days. It is not suitable to freeze.