“A colorful and flavorful pasta salad packed with nutritious vegetables. I picked up this recipe from a German Restaurant in Manila and tweaked it to my liking. The pasta can also be replaced with boiled new potatoes. Enjoy!”
READY IN:
40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to a rolling boil, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, horseradish cream, celery seeds, salt and pepper. Sir in the onion, celery, bell peppers. carrot, pimentos and pasta.
  3. Refrigerate for at least 4 hours before serving, but preferably overnight.

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