Korean Style Macaroni Salad

Recipe by: Erina July 31, 2019 Salads

Description

Simple but tasty pasta salad side dish made with macaroni pasta, covered with creamy, rich, slightly sweet and mildly tangy mayonnaise based dressing. Its easy and quick to make and great lunch box for your work or school.

Ingredients

200g elbow macaroni
50g ounces cucumber, seeded &and chopped into small cubes
1/2 tsp fine sea salt
50g corn kernel (from tin), drained
50g red bell pepper, cut into small cubes

For the dressing:
1/2 cup mayonnaise (whole)
1 tbsp sugar
1/2 tbsp honey
1/2 tsp lemon juice
1/4 tsp - 1/2 tsp fine sea salt, adjust to your taste
Ground black pepper
1 tsp Dijon mustard (optional)

Directions

1. Cook the macaroni pasta following the package instructions. (If the package does not suggest, I would recommend adding some fine sea salt while boiling the pasta.) Drain and cool down for 2 mins.

2. While the pasta is cooking, combine the salad dressing in a separate bowl. Also, separately, combine the cucumber and the salt (1/2 tsp) in a small bowl. Mix them well and set it aside until the remaining ingredients are ready. When ready, gently squeeze the water out of the cucumber.

Mix all ingredients in a large bowl until well combined. Chill in the fridge for at least 30 min to develop the flavour.

TIPS:
You can refrigerate the pasta in an airtight container for up to 2 days.

Enjoy!

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