Creamy pasta salad
A sweet and tangy creamy pasta salad made with apples and bell peppers, some creamy base and elbow macaroni
Prep Time15 minutes mins
Cook Time8 minutes mins
Total Time23 minutes mins
Course: brunch, Snacks, Sides and Starters
Cuisine: Continental, International
Servings: 10 servings
Calories: 184kcal
Dressing
- 1 cup yogurt
- 1/2 cup fresh cream
- 1/4 cup mayonnaise
- 1 tsp salt
- 1 tbsp black pepper
- 3 tbsp vinegar
- 3 tbsp sugar
Salad
- 2 cups uncooked macaroni small
- 1 cup milk
- 2 cup of finely chopped bell-pepper ideally a mix of yellow and green
- 1 apple finely chopped
- 1/2 cup corn optional
Boil pasta according to packet instruction with a little salt. Cook pasta fully.
Strain the pasta, wash with cold water and transfer into a bowl. Add a cup of cold milk to the pasta and cover. Leave in the fridge to chill for at least an hour.
In a bowl, mix salt, sugar, black pepper, vinegar, cream, yogurt and mayo with a whisk.
Toss in the apples, chilled pasta, bell peppers and corns.
Mix well and adjust seasoning.
Serve immediately or keep back in the fridge to serve later
All pastas dry out, eventually. You can add splash of cold milk to fix the pasta.
The sugar and vinegar act as preservative, so the apples don't turn brown.
It can stay in the fridge for up to 4 days.
Serving: 1g | Calories: 184kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 301mg | Fiber: 2g | Sugar: 9g