Tasty Veggie Spirelli Salad
Submitted by KTMomX3
A colorful spiral pasta salad with tomatoes, green pepper, black olives, and hard-boiled eggs in a tangy paprika mayo dressing. Make it ahead and let the flavors mingle overnight.
YIELD
6 servingsPREP
10 minCOOK
0 minREADY
2 hrsThis is the pasta salad that belongs at every summer cookout, family reunion, and beach picnic.
Spiral pasta catches every bit of the tangy dressing in its curls: light mayo sharpened with vinegar, brightened with paprika, and tossed with juicy tomato wedges, crunchy green pepper, and briny black olives.
Hard-boiled egg slices on top give it that classic, old-school charm.
Make it a few hours ahead (or the night before) and it only gets better sitting in the fridge.
Kitchen Tips
- Soak the minced onion in vinegar first as the recipe directs. Those few minutes mellow the raw bite and infuse the dressing with flavor at the same time.
- Cook the pasta just to al dente. It will soften a bit more as it absorbs the dressing in the fridge. Overcooked pasta turns to mush in a cold salad.
- Toss the dressing with warm pasta right after draining. It absorbs more flavor than cold pasta and the seasoning penetrates each piece.
Ingredients
Directions
Combine the onion and vinegar and let it stand for a few minutes.
Then add the mayonnaise, salt, pepper and paprika and mix well.
Mix the veggie spirelli, tomatoes, green pepper, and olives in a large salad bowl; and pour the mayonnaise mixture over all.
Toss lightly.
Chill the salad for several hours before serving.
When serving, garnish with the egg slices and parsley.
Comments
