250 g of penne pasta (1/2 package), type penne
hot water, salted
12 green onions, chopped with the green part
4 hard-boiled eggs, chopped
12 slices of smoked bacon, fried and crumbled
1 large fresh red bell pepper, cut into strips or rings, blanched
1 jar of pickles, chopped (reserve the liquid from the jar)
1 1/2 cup of mayonnaise
1 tablespoon of mustard
1 tablespoon of pickle juice
salt and black pepper to taste
250 g of penne pasta (1/2 package), type penne
hot water, salted
12 green onions, chopped with the green part
4 hard-boiled eggs, chopped
12 slices of smoked bacon, fried and crumbled
1 large fresh red bell pepper, cut into strips or rings, blanched
1 jar of pickles, chopped (reserve the liquid from the jar)
1 1/2 cup of mayonnaise
1 tablespoon of mustard
1 tablespoon of pickle juice
salt and black pepper to taste
Cook the penne pasta in hot water with salt, until al dente
Drain and rinse with cold water
Place the pasta in a large bowl and add the chopped green onion (reserving some for garnish), hard-boiled eggs, smoked bacon, red bell pepper, and pickles
Mix in the mayonnaise, mustard, and pickle juice
Stir well
Taste and adjust the seasoning as needed
Garnish with reserved green onion
Cover and refrigerate for at least 4-6 hours or overnight
Serve 8 to 10 portions.
