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It is a salad of my inspiration, dedicated to my grandchildren where I try to include carbohydrates, proteins and vitamins. Excellent taste and acceptance by children as well as easy and economical.
Cook the eggs in salted water for 8 minutes, until they become hard. Cook the rinds with a pinch of salt.
Heat two liters of water, add salt, bay leaves, garlic cloves and a piece of onion. When the boil breaks, place the pasta and cook for 6 - 8 minutes. Drain, remove the garlic and onion bay leaf.
While the pasta is cooking, finely chop the parsley, garlic, onion and mint. Once the pasta is drained and hot, it is deposited where the salad will be made and these chopped ingredients are added. Let it cool.
The bell pepper and poblano pepper are roasted and deveined. Then it itches. The carrot is grated with the coarse grater. Drain can of tuna and cooked peas. The eggs are peeled and chopped.
Once the pasta is cold, the ingredients are added one by one, to finish with the cream, mayonnaise, pepper and salt.
Mix everything, salt and pepper is rectified and enjoy!
PRESENTATION
You can use this recipe as an incoming dish or as an accompaniment to a main course, for example chicken, meat or roasted fish.
TIPS
Putting the pasta to cook with plenty of salt, garlic and onion laurel gives a better flavor to it. Integrating finely chopped parsley, mint, onion and garlic into hot pasta results in these ingredients intensifying the aroma. You can substitute the tuna for chicken or shredded beef.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
33.1
kcal
1.7%
Carbohydrates
1.1
g
0.4%
Proteins
0.4
g
0.8%
Lipids
3.0
g
4.6%
Fiber
0.4
g
0.8%
Sugar
0.4
g
0.5%
Cholesterol
1.3
mg
0.4%
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