Ingredients (Serves 4)
1 package (500g) Small Elbow Pasta 1 cup Mayonnaise 2 tablespoons Plain yogurt or Greek yogurt 1 tablespoon Apple cider vinegar or Lemon juice 1 tablespoon Yellow mustard (optional) 1 Red bell pepper (finely diced) 2 stalks Celery (thinly sliced) 1/2 Red onion (finely chopped) 1 cup Sweet peas (cooked) 2 Hard-boiled eggs (diced) 1 teaspoon Sugar Salt and freshly ground black pepper Garnish: Fresh dill or parsley For boiling water: Salt
Instructions
- Cook the Pasta: Boil the elbow pasta in salted water according to package directions until fully cooked (tender). Drain and rinse with cold water. Let it cool completely.
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, yogurt, vinegar, mustard, sugar, salt, and pepper until smooth and creamy.
- Add Vegetables: Fold the diced red pepper, celery, onion, and peas into the dressing.
- Combine: Add the cooled pasta and the diced eggs to the bowl. Gently toss until the pasta is evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate for at least 1 hour (3-4 hours is better) to let the flavors meld together.
- Serve: Before serving, check the consistency. If it’s too thick, add a tablespoon of milk to loosen it up. Garnish with fresh herbs and enjoy.