My Pasta Salad

Lee

Salad bars in Thailand often have hard boiled quail eggs as a choice. I used to get just a bowl of quail eggs and Bleu cheese dressing as my salad, and my daughter and I gobbled these up. So I figured I would take this a step further and make a pasta salad with quail eggs and other salad fixings along with Bleu cheese dressing. I made this on 14 July 2018, and absolutely delicious. Link to the shortcut is listed in the Notes section.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Passive Time 2

Total Time 2 30

Course Side

Cuisine American

Servings servings

Ingredients

250 grams dry pasta, any bite size pasta, spirals, shells, etc., (8 oz)
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 small onion, diced
½ jar green olives with pimento, sliced, (jar is 300 g / 11 oz)
25 hard boiled quail eggs, Shortcut
1 cup dry chickpeas, soaked and cooked or 1 can drained
Bleu cheese dressing, as needed

Instructions

Cook pasta of your choice in a pot of boiling salted water. When tender, drain and run under cold water to stop the cooking process then drain well again and place in a large mixing bowl. I used a mix of spirals and elbows.
Prepare the quail eggs, either using fresh eggs, which is what I do, or use canned eggs. I use 25 fresh eggs which is comparable to canned, which is 23-25 eggs. For canned, just open and drain. For fresh eggs, hard boil them and peel.
Dice the peppers and onion and place in the mixing bowl with the pasta. These are on top of the pasta.
Mix together the pasta, peppers, and onion.
Slice the olives and add to the pasta, gently mix those in. I do this is steps so as not to break up any of the ingredients.
Add the chickpeas and eggs.
Gently mix those into the pasta, then add the dressing, start with 1 cup and gently mix that in, then add ½ cup at a time for the consistency you want, the goal is everything coated well but not dripping in dressing.
Cover and place in the fridge until chilled. Serve with any main dish of your choice.