Pasta Salad with Vegetables

Creamy pasta salad with red and green peppers, onion, celeriac, and cherry tomatoes

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Pasta Salad with Vegetables

Quick and easy pasta salad with fresh vegetables, creamy dressing, and Grandma’s secret tip. Perfect for BBQs, parties, or family dinners.

Course Salads & Small Bites

Cuisine German

Keyword easy pasta salad, creamy pasta salad, summer pasta salad, pasta salad side dish, German pasta salad, homemade pasta salad

Prep Time 30

Resting Time 20

Total Time 50

Servings

Calories 1799kcal

Ingredients

¼ celeriac with leaves
250 g elbow pasta
Salt
1 red bell pepper
1 green bell pepper
1 onion
100 g mayonnaise
1 tbsp apple cider vinegar
1 tsp hot mustard
Pepper
100 g cherry tomatoes

Instructions

Clean, peel, and dice the celeriac. Set aside the celery leaves.
Cook the pasta in plenty of boiling salted water according to package directions. Add the diced celeriac to the pasta water about 5 minutes before the end of the cooking time.
Drain pasta and celeriac, rinse briefly under cold water, and drain well. Transfer to a large bowl to cool.
Wash and finely chop the celery leaves. Halve, clean, and dice the peppers. Peel and finely dice the onion. Add all vegetables to the pasta and mix well.
In a small bowl, whisk together the mayonnaise, vinegar, mustard, pepper, and a pinch of salt. Stir the dressing into the pasta salad. Cover and let sit for about 20 minutes. Wash and quarter the cherry tomatoes and use them to garnish the salad before serving.

Notes

Grandma’s Secret Tip:
Grandma always made her own mayonnaise. She whisked 3 egg yolks with a little salt, pepper, and lemon juice. Then, while continuously stirring, she slowly drizzled in 1 tbsp of oil. Finally, she added 1 tbsp of warm water until the mayonnaise turned beautifully creamy.

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