By BiteRunner Dinner, Lunch, Snacks Italian Tossing
September 2, 2014
1Cook pasta according to the package directions. Drain and rinse with cold water.
2Preheat oven to 360F. Brush muffin tray with oil. Combine macaroni, corn, capsicum, carrot, and feta in a large bowl. Spoon evenly in muffin tray.
3Whisk together egg and milk. Season to taste, and pour over macaroni mixture. Bake for 20 min. or until just set. Remove from oven, and set aside for at least 10 min. before serving.
3/4 cup macaroni pasta
1-1/2 cup canned corn kernels, rinsed and drained
1 small red bell pepper, seeded and finely chopped
1 medium carrot, grated
1 cup feta, coarsely crumbled
7 eggs, whisked
1/2 cup milk
May 9, 2015
Great salad. I tried it with Maple syrup because i didn’t have any honey left in the house. Very easy to make.
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