Salad with pasta and radishes
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Pasta salad can be served as a side dish with meat or as a standalone appetizer. It's easiest to prepare by mixing cooked pasta (eating it with a spoon) with fresh vegetables and dressing with mayonnaise and mustard. Sweet grape tomatoes, radishes, cucumbers, bell peppers, and green onions make a harmonious combination. The result is a delicious, filling, and juicy dish made with seasonal vegetables. Pasta salad is served chilled and is perfect for picnics.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of macaroni
- 1 cup grape tomatoes, halved
- 8 radishes, thinly sliced
- Half a green bell pepper, diced
- 6 green onions (white and light green parts only), thinly sliced
- Half a cucumber, diced
- 0.5 cup mayonnaise
- 1 tbsp. apple cider vinegar
- 1 tbsp. yellow mustard
- 1 teaspoon of sugar
- 0.5 tsp garlic salt
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Recipes with similar ingredients: pasta, grape tomatoes, radish, cucumbers, sweet pepper, garlic salt, mustard
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and let cool.
- In a large bowl, combine pasta with tomatoes, radishes, bell peppers, green onions, and cucumber.
- In a small bowl, combine the mayonnaise, vinegar, mustard, sugar, and garlic salt. Add the dressing to the pasta and vegetables and toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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