Tuesday, March 11, 2008
Creamy Pasta Salad
Here's the pasta salad I served at the American buffet! It was a huge hit - but it made way too much food. I made a double recipe, but here's the regular one - it will still serve a lot of people, especially as part of a buffet.
Thanks Jason, for the tip! I decided to not use almonds in mine, since there might be some allergics at the party, and I added a bit of crème fraîche to the dressing, but otherwise I pretty much stuck to the recipe!
I used a great organic mayo, it was tasty and had a much shorter ingredients list than the alternative. That's generally a plus in my book...
Creamy Pasta salad
500 g pasta shells
500 g red grapes, seedless, halved
4 celery stalks, finely sliced
2 carrots, coarsely grated
1/2 red onion, thinly sliced
210 g mayonnaise (half a jar, here!)
100 ml crème fraîche (low-fat version is fine.)
3 tbsp dijon mustard
50 ml apple cider vinegar
1-2 tbsp sugar - maybe a bit more if you like your dressing sweeter, maybe a little less
1 tsp salt
1 tsp black pepper
Start by whisking the dressing together until nice and uniform. Boil the pasta in plenty of salted water, drain and rinse with some cold water. Mix with the veggies, and add the dressing. Toss well.
This keeps very well in the fridge, and can definitely be prepared at least one day ahead.
Recipe in Swedish: