Macaroni Salad with Julienned Cabbage

Macaroni Salad with Julienned Cabbage

I added some julienned cabbage to my usual macaroni salad and turned it in a light, refreshing dish.

Ingredients: 4 servings

Short pasta of your choice
100 g (2 cups)
Olive oil
1 teaspoon
150 g (about 1/4)
As much as you like
Red onion
As much as you like
Boiled egg
* Mayonnaise
3 tablespoons
* Dijon mustard
2 teaspoons
Salt and pepper
to taste
Minced parsley
to taste


1. Cook the pasta in boiling salted water for 1 minute more than indicated on the packet. Hard boil the egg and crush with a fork. Slice the red onion thinly.
2. Shred the cabbage and carrot very finely, sprinkle with a little salt and leave for about 15 minutes. Squeeze out tightly, and roughly chop about 3-4 times.
3. Drain the cooked pasta, transfer to a bowl and sprinkle with 1 teaspoon of olive oil. Add the vegetables, egg and the * ingredients and mix well.
4. Taste and adjust the seasoning with salt and pepper. Portion out on a serving plate and sprinkle with parsley. If you leave it in the refrigerator for about an hour, the flavors will blend together and make the dish even more delicious.

Story Behind this Recipe

I didn't have enough macaroni salad for everyone so I increased its volume by adding coleslaw.