This quick and easy surimi pasta salad is delightfully crunchy and refreshing. Combining surimi sticks, corn, and cucumber with a light mayonnaise dressing, it’s a breeze to prepare.<\/p>\n
For 4 servings:<\/p>\n
– Pasta: 300 grams
\n– Surimi sticks: 200 grams
\n– Corn kernels: 150 grams
\n– Cucumber: 0.5 piece
\n– Hard-boiled eggs: 2
\n– Mayonnaise: 3 tablespoons
\n– Lemon juice: 1 teaspoon
\n– Salt: 1 pinch
\n– Pepper: 1 pinch<\/p>\n
Total time: 55 minutes<\/p>\n
– Prep time: 15 minutes
\n– Cooking time: 10 minutes<\/p>\n
\nBegin by boiling the pasta in a pot of salted water. Once cooked, drain and let it cool.<\/p>\n
\nSlice the surimi sticks into rounds and chop the cucumber into small cubes. Cut the hard-boiled eggs into quarters.<\/p>\n
\nIn a large mixing bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.<\/p>\n
\nTo the salad bowl, add the cooled pasta, surimi, corn, and diced cucumber. Gently mix everything to coat well with the dressing.<\/p>\n
\nLet the salad chill in the refrigerator for 30 minutes. Before serving, top with the quarters of hard-boiled eggs.<\/p>\n\n\n