Pasta and green bean salad
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Pasta and green bean salad - detailed recipe.
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:
- 1/2 cup chopped pickled green beans or string beans, plus 1/4 cup brine
- 230 gr. macaron cones
- 1 small red onion, finely chopped
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp mustard
- 1 teaspoon of sugar
- 1 - 2 tsp. hot sauce
- 2 bell peppers, chopped
- 2 stalks celery, chopped
- 1/4 cup chopped parsley
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Cooking the dish according to the recipe:
- Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain, transfer the pasta to a bowl, and toss with 3 tablespoons of milk. Let cool.
- In a large bowl, combine the mayonnaise, sour cream, mustard, brine, sugar, hot sauce, the remaining 1 tablespoon milk, and 1/2 teaspoon salt. Add the pasta, beans, red onion, bell pepper, celery, celery leaves, and parsley; toss to combine. Cover the pasta salad with plastic wrap and refrigerate for at least 2 hours. Toss before serving; season with salt.
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