I love to cook. I’m usually a baker, known at my previous work places for everything from slice to cookies to cake and particularly my vegan cupcakes (I will feature this recipe soon).
Recently I’ve been trying out some new recipes for main meals to mix it up and expand my savoury repertoire. I based my recipe for pasta salad on this one, with some small adjustments. It was super easy, cheap, tasty and made enough to share with my housemates and even take some home to Mum and Dad.
I was fairly true to the original recipe, however I used green capsicum instead of red (because there wasn’t any at the supermarket) and I used a red onion.
My housemate Steve assisted me in cooking my first ever hard boiled eggs. If you’ve never hard boiled any egg before I very much enjoyed Steve’s method – put the eggs in simmering water, then forget about it for a while and when you remember they will be ready.
While the pasta cooked (I used a packet and a half of pasta for this recipe) I chopped up the capsicum, celery, onion and eggs. Then got started on the sauce.
The original recipe is clearly from the US and called for Miracle Whip. I’m sure if you scoured unusually grocery stores or possibly Costco you could find miracle whip in Australia, but when I googled it it seems to just be mayonnaise with paprika and garlic powder so I made my own.
Stir everything into the sauce and that’s it! Super easy, super quick. Made in under 20 minutes. This is a great recipe for feeding a crowd at a BBQ, in fact my housemate said “it tastes like a picnic”, but it works just as well as an easy lunch or simple side dish.