Friday, 29 April 2011

Pasta salad

Pasta, bell peppers, sweetcorn, mayonnaise, grated mozarella 

Mayonnaise4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint oil (olive or vegetable - I'm using basil today)
1) To make your own mayonnaise - separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

2) Boil your pasta, adding the sweetcorn right at the end, and then strain in a colander. Run cold water over the pasta to cool it and then squeeze out the excess water.

3) Transfer into a bowl and add diced bell pepper and the grated mozarella, stir through 2 tablespoons of mayonnaise until the pasta is coated evenly.

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