4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[Abbey Road Girl]

I've made this for many years by "rule of thumb" if that's the right way to describe it.

 

Apologies for not giving measurements then! You will have to judge for yourselves what the right quantities are.

 

Cook and drain an appropriate amount of pasta for the number of people you expect to serve (or meals of it you expect to eat if you are on your own).

 

After draining, stir in some mayonaise (obviously, your homemade is best).

 

To this add the following:

 

diced onion (I find red onion is best, but you have to break it up, don't you?)

 

diced peppers (I prefer green peppers, but red and yellow are supposed to have more flavinoids--suit yourself)

 

diced raw carrots

 

diced hard-boiled eggs

 

prawns (I use king prawns torn in half but whole smaller ones would do just as well))

 

green olives stuffed with pimentos (cut in half)

 

Mix in additional mayo to suit and season with salt and pepper to taste.

 

My take on this pasta salad is that the pasta, the prawns, the eggs and the olives are the "must have" ingredients, not least the stuffed olives which pair beautifully with the eggs.

 

Like many other dishes, it's best prepared a day in advance (but also good without waiting!)...