Creamy Summer Pasta Salad
INGREDIENTS
200g of elbow macaroni pasta or any other shape of macaroni pasta of your choice
100g of small cut broccoli
1 medium diced cucumber
1 red chopped capsicum
¼ cup of sliced black olives
¼ cup of Sliced green olives
1 medium thin sliced green onion
½ cup of Impresso's premium eggless mayonnaise
1 teaspoon of apple cider vinegar
Salt to taste
½ teaspoon of freshly ground black pepper
½ teaspoon of sugar
STEPS
1
Cook the pasta according to the directions on the package, adding a generous amount of salt
2
Just before pasta is done cooking, add the broccoli to the pot. Let the broccoli boil for about 1 minute
3
Drain everything into a large colander and rinse well with cold water
4
Stir in Impresso's premium eggless mayonnaise, vinegar, salt, pepper and sugar together in a large mixing bowl
5
Add the cooked pasta and broccoli to the bowl and stir well to coat.
6
Add cucumber, capsicums, olives and onions and stir again
7
Adjust seasonings according to your taste, if necessary
8
Cover and refrigerate until ready to serve
9
Stir just before serving. Enjoy the pasta salad cold!
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