Maika'i Bucatini Salad
"This is my maika'i twist on pasta salad. It's so 'ono and is a guaranteed winner at any family gathering!" - Chef Desmond Teves, Sous Chef
Ingredients
- 1 pound Maika'i Organic Bucatini Pasta
- 2 1/2 ounces Carrots, minced
- 8 ounces Mayonnaise
- 2 ounces Whole grain mustard
- 2 whole Boiled eggs, chopped
Instructions
- Heat up a pot of boiling water. As soon as water starts to boil add in 1 box of Bucatini Pasta. Cook for 8-12 minutes, stir every minute.
- When pasta is al dente, strain and shock pasta in a bowl of ice water until pasta hits a temperature of 40 degrees Fahrenheit.
- After pasta is cooled, strain and let the pasta dry.
- Combine all ingredients except salt and pepper in a large bowl and mix well.
- After pasta salad takes its shape, slowly add salt and pepper to taste.
YOUR OWN NOTES
