As Mother’s Day passes on and spring is in full swing cooking light easy meals is on this mommas agenda. One of my favorite recipes growing up during Spring and Summer days in Puerto Rico was my moms Puerto Rican Style Creamy Pasta Salad.
Puerto Rican Style Creamy Pasta Salad
I remember helping my mom in the kitchen and mixing all the ingredients together. As I mentioned before here, no one believed that I would even learn how to cook. I didn’t enjoy it and really didn’t care for it, but now it’s my way of expressing how much I love my family and it gives me one on one time with my two girls!
You don’t realize how much you have to work together to prepare a meal and I love that my girls have to help each other out when I give a task. Plus, as a homeschooling mom, this works perfect with our daily lessons, by measuring ingredients and cutting items into shapes. These are those special moments that we will all cherish for days to come.
Ingredients:
- Barilla® Penne pasta
- 1 tablespoon of white vinegar
- 2 tablespoon of mustard
- 1/2 teaspoon of the Spanish olive liquid
- 2 cups of mayonnaise
- 1 teaspoon of oregano
- 1/2 garlic powder
- 10 Spanish olives sliced
- 1 carrot shredded
- salt and pepper to taste
- 3 hard-boiled eggs
Instructions:
Cook your pasta according to the instructions on the Barilla® box. Rinse and let cool off.
Boil 3 eggs cool off, peel, and slice.
Tip: The best way to hard boil eggs: Add eggs to the pot with water. Once water starts to boil turn stove off and let sit for about 10 minutes. Drain hot water from pot and add cool water. Add ice cubes to water and let sit for another 10 minutes. Peel your eggs and set aside.
While your pasta is cooking in s small bowl mix together your white vinegar, mustard, olive liquid, oregano, garlic powder, and mayonnaise.
Once your pasta is finished cooking, drain and rinse under cold water. You want your pasta cooled off before mixing everything together.
Add cooled pasta to a large bowl and pour your liquid mixture on your pasta. Now add your diced olives, shredded carrot, salt, and pepper. Gently mix and coat everything together.
Lay diced hard boiled eggs right on top of the pasta salad.
Buen Provecho! Which means enjoy your food in Spanish.
Now, how easy is that? Serve this refreshing Puerto Rican Style Pasta Salad with burgers, hot dogs, or any type of BBQ style Spring and Summer days!
- Barilla® Penne pasta
- 1 tablespoon of white vinegar
- 2 tablespoon of mustard
- 1/2 teaspoon of the Spanish olive liquid
- 2 cups of mayonnaise
- 1 teaspoon of oregano
- 1/2 garlic powder
- 10 Spanish olives sliced
- 1 carrot shredded
- salt and pepper to taste
- 3 hard boiled eggs
- Cook your pasta according to the instructions on the Barilla® box.
- Boil 3 eggs.
- While your pasta is cooking in s small bowl mix together your white vinegar, mustard, olive liquid, oregano, garlic powder, and mayonnaise.
- Once your pasta is done cooking, drain and rinse under cold water. You want your pasta cooled off before mixing everything together.
- Add cooled pasta to a large bowl and pour your liquid mixture on your pasta. Now add your diced olives, shredded carrot, salt, and pepper. Gently mix and coat everything together.
- Lay diced hard boiled eggs right on top of the pasta salad.
- ** The best way to hard boil eggs: Add eggs to pot with water. Once water starts to boil turn stove off and let sit for about 10 minutes. Drain hot water from pot and add cool water. Add ice cubes to water and let sit for another 10 minutes. Peel your eggs and set aside.
- ** Spanish Olives can be optional
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What other types of latin recipes would you like to see?
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