Description
A vibrant pasta salad featuring fusilli, hard-boiled eggs, and a creamy dressing, perfect for any gathering.
Ingrédients
ÉCHELLE
- 300 g fusilli
- 4 eggs
- 100 g mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp mustard
- 4 pickles, finely chopped
- 1 shallot, finely chopped
- 2 tbsp chives, chopped
- Salt and pepper, to taste
- 1 tbsp lemon juice
- Black olives for garnish (optional)
Préparation
- In a large pot of salted water, cook the fusilli according to package instructions until al dente. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
- Meanwhile, place the eggs in a saucepan, cover with cold water, bring to a boil, and cook for 9 minutes for hard-boiled eggs. Transfer to an ice bath, peel, and set aside.
- In a large mixing bowl, combine the mayonnaise, mustard, lemon juice, shallot, salt, and pepper.
- Add the cooled pasta, pickles, and chives to the mixture and gently toss to coat.
- Chop two hard-boiled eggs and fold them into the salad. Slice the remaining two eggs in half and place them on top for decoration.
- Refrigerate for 30 minutes before serving to allow flavors to meld. Optionally, garnish with black olives.
Notes
For a lighter option, substitute mayonnaise with Greek yogurt. Ensure to chill the pasta completely before mixing to enhance the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg
Mots clés: pasta salad, Pâtes Mimosa, easy recipe, vegetarian dish