Mayonnaise Garlic 300g

Garlic Mayo Pasta Salad

Ingredients

For the Garlic Mayo Dressing:

1 large egg yolk (room temperature)

¾ cup vegetable oil

2 tsp white vinegar

2-3 cloves of garlic, finely minced or turned into a paste

½ tsp dried oregano or Italian seasoning

Salt and black pepper to taste

For the Salad:

8 oz (approx. 225g) Fusilli or Penne pasta

½ cup red bell pepper, finely diced

½ cup cucumber, diced

¼ cup red onion, finely minced

¼ cup frozen peas, thawed

Garnish: Fresh parsley or basil leaves

Instructions

Boil the Pasta: Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water immediately to stop the cooking process and remove excess starch. Drain thoroughly.

Whisk the Dressing: In a medium bowl, whisk the egg yolk and vinegar. Begin adding the vegetable oil drop by drop while whisking vigorously. Once it starts to thicken, you can add the oil in a thin, steady stream until a thick mayo forms.

Add Flavor: Fold in the minced garlic, dried herbs, salt, and pepper. Let the dressing sit for 10 minutes so the garlic flavor infuses the mayo.

Combine: In a large mixing bowl, combine the cold pasta, diced bell peppers, cucumber, onions, and peas.

Toss: Pour the garlic mayo over the pasta mixture. Toss gently until every piece of pasta is evenly coated.

Chill and Serve: For the best flavor, refrigerate for at least 30 minutes before serving. This allows the pasta to absorb the garlic aroma. Garnish with fresh herbs just before serving.