“Kewpie Mini Elbow Pasta Salad”

Nothing says spring better than a good ole pasta salad. In fact, I think you’re going to love this Kewpie Mini Elbow Pasta Salad. You may have a favorite pasta salad yet it never hurts to have another one for a change.

Made with cooked mini elbow pasta (this brand) and mixed with simple ingredients. Check your local market for the small elbow pasta. Another small shape can be used if the brand I used is hard to find. Again, use what you like or have on hand.

Kewpie Mini Elbow Pasta Salad

Soooo…good!

Let’s talk about Kewpie mayonnaise for a minute. If you haven’t tried this mayonnaise, then add it to your next grocery list. Reason being, you’ve got to try my Kewpie Mini Elbow Pasta Salad.

Kewpie mayonnaise is like no other, mainly because of thickness and taste. What sets this Japanese mayo apart from American mayo is silkiness, plenty of egg yolks and several vinegars. It’s so creamy smooth and rich which elevates the taste of anything the mayo is used with including recipes calling for mayonnaise.

You can make delicious egg salad, tuna salad and chicken salad. It really is good and I’m a Duke’s girl through and through. I keep both on hand and I bet you will, too.

Kewpie Mini Elbow Pasta Salad

Pair with burgers

So, why do I love this pasta salad. Most relevant, it’s simple to make and can be served right away although chilling is recommended before serving. You can make the salad ahead of time for easy prep the next day. I think it tastes best when it’s chilled overnight.

This wonderful mayonnaise is popping up in all supermarkets including Target and Walmart. So glad I no longer need to order online unless you need a large quantity. Check your local markets for Kewpie Mayonnaise availability. It’s worth hunting for and having on hand.

Kewpie Mini Elbow Pasta Salad

Try this pasta salad real soon!

Ready to make this simply easy pasta salad? Okay, yeh!

Grab your ingredients, 3-quart saucepan, large bowl, a knife and several spoons.

Fill saucepan with water and bring to boiling. Add in pasta and cook according to package directions. Drain and rinse in cold water to stop cooking. Set aside.

Small dice bell pepper, thinly slice green onions, chop chives by holding strands together and chop eggs. Add vegetable mixture to a large bowl with drained pasta.

Add in remaining ingredients and stir until well combined. Adjust seasonings to taste including salt and mayonnaise. Chill before serving and serve with your favorite meat or seafood especially grilled.

Kewpie Mini Elbow Pasta Salad

Cool and fresh…

One bite and you’re going to be hooked. If you haven’t used Kewpie before then what a treat awaits you. However, if you’re on the bandwagon, say amen!

Use this fresh salad recipe as a base for your own creation. Checkout several other recipes like “Tangy Rotini Pasta Salad” and “Ditalini Pasta Salad with Tomberry Tomatoes”.

Crisp vegetables add texture, and the bell pepper adds sweetness. Green onions and chives add a mild onion flavor that compliments the other ingredients. Vinegar is for a bit of tang withe mayonnaise.

This pasta salad is a no fail recipe and sure to be enjoyed by everyone. Did I mention it makes a addition to any lunch? I’m telling you, you got to try this salad. Enjoy!

If you make this recipe, like or leave a message below, @chowdownlowdown, @michelleheyden or #chowdownlowdown.

 

Kewpie Mini Elbow Pasta Salad

1 – 7 oz. package small elbow pasta (La Moderna)

1/2 red bell pepper, small diced

2 green onions, thinly sliced

2 T. chopped fresh chives

3 hard-boiled eggs, chopped

1/4 t. celery salt

3 t. granulated sugar, or to taste

1 T. apple cider vinegar, or to taste

3/4 to 1 cup Kewpie mayonnaise

Sea salt, to taste

 

Cook dry pasta according to package directions. Pour pasta into a colander and rinse with cold water to stop cooking. Allow to drain and set aside.

In a large mixing bowl, combine pasta, bell pepper, green onions, chives, eggs, celery salt, vinegar, sugar if using, and mayonnaise.

Adjust salt as needed. Chill pasta salad for 1 hour before for flavors to meld. The salad will last 3 to 4 days.

Serve with any grilled meat, poultry or seafood. Enjoy!

 

Makes 4 to 6 servings.

 

 
Print Friendly, PDF & Email

Archives

Categories

Michelle Heyden Written by:

Be First to Comment

Gimme Your Lowdown

This site uses Akismet to reduce spam. Learn how your comment data is processed.