Elbow pasta salad

Ingredients

• 300 g (10½ oz)elbow pasta
• 130 g (1 cup)red pepper, finely chopped
• 130 g (1 cup)yellow pepper, finely chopped
• 40 g (⅓ cup)red onion, chopped
• 60 g (½ cup)carrot, grated
• 60 g (½ cup)celery, chopped into small pieces
• 60 g (½ cup)gherkins, finely chopped
• 2 tbspjalapeño chillies, finely chopped
• 2hard-boiled eggs, chopped
• 160 g (¾ cup)mayonnaise
• 160 g (¾ cup)Mexican sour cream or yoghurt
• 2 tbspmustard
• 3 tbspwhite vinegar
• 1 tbspparsley, finely chopped
• 1 tbspsugar
• to tastesalt and black pepper

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet instructions. Drain it in a colander and rinse under cold water to stop it cooking further.

2. 2

   Coat the pasta

   Put the pasta in a bowl, add 1 tablespoon of the mayonnaise and mix well. Set aside.

3. 3

   Mix the dressing

   In a medium bowl, whisk the mayonnaise, sour cream, mustard, vinegar, sugar, parsley, salt and pepper to taste.

4. 4

   Combine the salad

   Put the pasta in the bowl you will serve the salad in. Add the vegetables and chopped eggs.

5. 5

   Add the dressing

   Pour the dressing over the salad. Mix for 2 minutes, or until everything is well coated.

6. 6

   Chill before serving

   Cover the bowl and refrigerate for at least 1 hour before serving.

What is elbow pasta salad?

Elbow pasta salad is a cold dish made with short, curved pasta tossed with vegetables and a creamy dressing. This version has a Mexican-inspired touch from jalapeños, gherkins and a tangy mixture of sour cream, mustard and vinegar.

The recipe works well for gatherings because it can be prepared ahead and served chilled. Chopped egg adds another texture alongside the crisp vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 517 calories, 0g protein, 0g carbs, 0g fat.

The pasta supplies most of the carbohydrates, while mayonnaise and sour cream contribute much of the fat. Egg provides some protein, with smaller amounts also coming from the other ingredients. Pair a serving with fresh vegetables or a green salad to add a lighter, crisp side.

Choose the right pasta

Elbow pasta: cook it according to the packet, then rinse it with cold water to stop the cooking. This also cools the pasta before it is mixed with the other ingredients.

First coating: the recipe mixes 1 tablespoon of mayonnaise into the pasta before adding the dressing. Stir it through so the pasta is lightly coated.

Build the creamy dressing

Creamy base: mayonnaise and Mexican sour cream give the dressing its rich consistency; yoghurt is offered as an alternative to the sour cream. Whisk them with the mustard and vinegar until combined.

Seasoning: sugar, parsley, salt and pepper round out the dressing. Taste it before adding it to the salad, bearing in mind that the gherkins and jalapeños will contribute their own flavour.

Keep the vegetables distinct

Crunchy mix: red and yellow peppers, celery, carrot and red onion bring a range of textures to the pasta. Chop the peppers, onion, celery and gherkins finely so they are easy to distribute through the salad.

Spicy and tangy notes: jalapeños and gherkins add contrast to the creamy dressing. Add them with the other vegetables and egg, as directed.

Mix and chill

Coating: mix the dressed salad for 2 minutes, or until the pasta, vegetables and egg are evenly covered. Use a large bowl so you can combine everything without spilling.

Resting time: cover the bowl and chill the salad for at least 1 hour before serving. The recipe takes 25 minutes in total, with this chilling period included.

How to serve it

Serve the salad cold as a dish to take to a gathering or picnic. It can also sit alongside other dishes at a shared table.

For a more balanced plate, serve a moderate portion with a fresh green salad or other vegetables.

Recipe notes & tips

• Rinse the pasta under cold water after draining to stop it cooking further.
• Chop the vegetables finely so they mix evenly through the short pasta.
• Whisk the dressing until smooth before pouring it over the salad.
• Mix for the full 2 minutes, or until the ingredients are evenly coated.
• Allow at least 1 hour of chilling time before serving.

Variations

• Use yoghurt: replace the Mexican sour cream with yoghurt as suggested in the ingredients.
• Adjust the heat: use more or less jalapeño to suit your preference.
• Change the herbs: swap the parsley for another finely chopped herb.
• Add more crunch: increase the amount of celery or pepper in the mix.
• Make it tangier: add a little more of the listed gherkins to the salad.

Common mistakes to avoid

• Overcooking the pasta: follow the packet instructions and rinse it with cold water to halt cooking.
• Skipping the first coating: mix the reserved tablespoon of mayonnaise through the pasta before setting it aside.
• Lumpy dressing: whisk the dressing ingredients together in a separate bowl before adding them.
• Uneven mixing: use a roomy serving bowl and stir until all the ingredients are coated.
• Serving it straight away: cover and chill the salad for at least 1 hour before serving.

How to store

Keep the salad covered in the refrigerator and serve it cold. Refrigerate leftovers promptly and use within 2 days for best quality; stir before serving. Avoid leaving it at room temperature for an extended period because it contains mayonnaise, sour cream and egg.

Frequently asked questions