6 cups of water
1 tablespoon salt
1 tablespoon olive oil
1/2 package small macaroni (conchies, parafusos etc.)
1/2 cup mayonnaise
2 tablespoons liquid from pickled cucumber
1 tablespoon mustard
1/2 teaspoon salt
white pepper to taste
1/2 cup pickled cucumber slices
1/3 cup grated radish
2 green onions sliced
1 cucumber peeled and cut into 1 cm x 3.5 cm strips
1 carrot cut into 0.5 cm x 3 cm strips
6 cups of water
1 tablespoon salt
1 tablespoon olive oil
1/2 package small macaroni (conchies, parafusos etc.)
1/2 cup mayonnaise
2 tablespoons liquid from pickled cucumber
1 tablespoon mustard
1/2 teaspoon salt
white pepper to taste
1/2 cup pickled cucumber slices
1/3 cup grated radish
2 green onions sliced
1 cucumber peeled and cut into 1 cm x 3.5 cm strips
1 carrot cut into 0.5 cm x 3 cm strips
In a large pot with a capacity for 4 liters, pour in the water
Bring to a boil and then reduce heat
Add salt and olive oil
Gradually add macaroni and ensure that the water continues to boil
Cook until al dente, stirring occasionally
Drain and rinse under cold running water
Let it cool
In a large salad bowl, mix together mayonnaise with liquid from pickled cucumber, mustard, salt, and white pepper
Add macaroni, fresh cucumber, radish, green onion, pickled cucumber slices, and carrot
Mix well
Refrigerate until serving time
Serves 4 to 6 people.
