Cold pasta salad with feta

No Leftovers Salads

Servings

Preperation

20 minutes

Cooking

10 minutes

Waiting

For the salad:

200 g penne pasta 150 g feta cheese, crumbled 1 cucumber, finely chopped 4 pickles, finely chopped 10 cherry tomatoes, chopped 2 spring onions, chopped 1 celery stalk, chopped 1 tbsp chopped basil 2 tbsp olive oil 1 tbsp mustard 1 tbsp lemon juice Salt Pepper

For the egg mayonnaise:

3 boiled eggs, peeled (can use leftover dyed Easter eggs) 1 tbsp Dijon mustard 50-80 ml water 2 tbsp lemon juice 50 ml olive oil Salt Pepper

Cook pasta in salted water 1 minute less than package instructions. Drain and cool.

For the mayonnaise: blend eggs, mustard, water, lemon juice, salt, and pepper with an immersion blender, adding olive oil slowly until smooth and creamy.

In a large bowl, combine pasta, feta, cucumber, pickles, tomatoes, onions, celery, and basil.

Add 3–4 tbsp of the mayonnaise, olive oil, mustard, lemon juice, salt, and pepper.

Mix well and serve chilled.