Pasta, Celery and Egg Salad
10 servings
90 minutes
Pasta salad with celery and eggs is a light and hearty dish inspired by traditional Italian cuisine. Italians are known for their love of pasta, and this salad is a wonderful combination of classic ingredients. Tender gomiti pasta absorbs the flavors of pickles, mustard, and lemon juice, creating a harmonious balance of sweet and sour notes. Celery adds freshness and a slight crunch, while eggs contribute richness and creamy texture. Mayonnaise gently binds the ingredients together, turning the salad into a delicate and airy treat. This salad is perfect as a standalone dish or as a side to meat or fish. It is recommended to chill it before serving to fully develop all the flavors. The simplicity of preparation and excellent taste make it a great choice for family dinners and friendly gatherings.
1
Boil 3.5 liters of water in a pot, add 1 tablespoon of salt, add the pasta and cook for 10-12 minutes until soft. Then drain the water and rinse the pasta in cold water. Shake off all the water and place the pasta on a paper towel for 3 minutes to dry. Place another paper towel on top and pat the pasta to remove excess moisture; otherwise, the salad will be watery.
- Elbow macaroni (gomiti): 450 g
- Salt: 1 tablespoon
2
At the same time, boil the eggs hard, peel, and chop.
- Chicken egg: 3 pieces
3
Finely chop the celery, pickles, parsley, and red onion. Transfer them and all other ingredients to a large bowl, add the pasta and mix everything well. Cover the salad and refrigerate for at least 1 hour before serving.
- Celery stalk: 1 piece
- Piccalilli / mixed pickles: 50 g
- Parsley: 8 g
- Red onion: 10 g
- Mayonnaise: 120 g
- Lemon juice: 0.3 glass
- Dijon mustard: 2 teaspoons
- Ground black pepper: to taste
