Description
This refreshing Cucumber Cauliflower Pasta Salad is a vibrant mix of sautéed egg pancake pieces, ditalini pasta, crunchy cauliflower, crisp cucumber, and sweet corn all tossed together in a creamy mayonnaise dressing. Perfect for light lunches, potlucks, or picnics, it combines a variety of fresh textures and flavors in every bite.
Ingredients
Scale
Egg Pancake
- 5 eggs
- 1 Tbsp butter
- Salt and pepper, to taste
Pasta Salad
- 1/2 lb ditalini pasta
- 1 tsp salt (for pasta water)
- 1 English cucumber, diced
- 2 cans of corn, drained
- 1/2 head cauliflower, finely chopped
- 1/3 cup mayonnaise, plus more to taste
- Salt and pepper, to taste
Instructions
- Make the egg pancake: Beat the 5 eggs together and lightly season with salt and pepper. Heat a large non-stick pan over medium heat and melt 1 tablespoon of butter. Pour the eggs into the pan and sauté gently, moving the mixture around with a spatula to cook evenly. Be careful not to scramble; you want a solid pancake. When the bottom is golden brown, carefully flip the pancake. Continue flipping a couple of times until all sides are golden brown and the pancake is fully cooked.
- Dice the egg pancake: Remove the cooked egg pancake from the pan and place it on a cutting board. Cut vertically into strips and then horizontally to create small diced pieces. Transfer the diced egg pancake to a large mixing bowl.
- Cook the pasta: Bring a large pot of salted water to a boil with 1 teaspoon salt. Add 1/2 pound ditalini pasta and cook according to package instructions, about 11 minutes, until al dente. Drain the pasta and rinse under cold water to stop cooking. Drain well and add the pasta to the bowl with the diced egg.
- Add vegetables: Dice the English cucumber and finely chop the cauliflower. Drain the cans of corn thoroughly. Add the cucumber, cauliflower, and corn to the mixing bowl with the pasta and egg. Mix all the ingredients together thoroughly.
- Toss with dressing: Add 1/3 cup mayonnaise to the bowl and stir well to combine all ingredients. Taste and add more mayonnaise, salt, and pepper if needed to reach desired creaminess and seasoning.
Notes
- Ensure the egg pancake stays intact by cooking gently and flipping carefully to avoid breaking.
- Rinsing the pasta with cold water stops the cooking process and cools it quickly for the salad.
- Adjust the amount of mayonnaise to your preferred level of creaminess.
- This salad is best served chilled; refrigerate for at least 30 minutes before serving for flavors to meld.
- You can substitute mayo with Greek yogurt for a lighter option if desired.
