My Pasta Salad
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.
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.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.