It is a salad of my inspiration, dedicated to my grandchildren where I aim to include carbohydrates, proteins, and vitamins. It has an excellent taste and acceptance by children, in addition to being easy and economical.
Boil the eggs in salted water for 8 minutes until hard. Boil the peas with a pinch of salt.
Heat two liters of water, add salt, some bay leaves, a few cloves of garlic, and a piece of onion. When it reaches a boil, add the pasta and cook for 6 – 8 minutes. Drain and remove the bay leaves, garlic, and onion.
While the pasta is cooking, finely chop the parsley, garlic, onion, and mint. Once the pasta is drained and hot, place it in the bowl where the salad will be made and add the chopped ingredients. Let it cool.
Roast and seed the bell pepper and poblano pepper. Then chop them. Grate the carrot using a coarse grater. Drain the can of tuna and the cooked peas. Peel and chop the eggs.
Once the pasta is cold, add the ingredients one by one, finishing with the cream, mayonnaise, pepper, and salt.
Mix everything together, adjust salt and pepper, and enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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