Bologna Pasta Salad Cake
This recipe for a bologna pasta salad cake is about to take your typical potluck or picnic dish to the next level. Bologna, hard-boiled eggs, gherkins, and homemade mayo all come together to make the creamiest, most delicious pasta salad you've ever tasted.
Equipment
- 7 inch springform pan
- Immersion blender
Ingredients
- 8 oz bologna chopped
- 4 hard-boiled eggs chopped
- 8 oz gherkins chopped
- 10 oz cooked elbow macaroni noodles
- 2 egg yolks
- 0.5 lemon juice
- 1 tbsp mustard
- salt & pepper to taste
- 2/3 cup vegetable oil
- pickle slices for decoration
- 8 hot dogs quartered
- 1 hard-boiled egg quartered
- fresh parsley for decoration
Instructions
- Add the chopped bologna, chopped hard-boiled eggs, chopped gherkins, and cooked elbow macaroni to a 7-inch springform pan.
- For the mayonnaise, add the egg yolks, lemon juice, mustard, salt, pepper, and vegetable oil to a tall container and use an immersion blender to puree the contents.
- Pour the mayonnaise over the ingredients in the springform pan and mix to combine. Top the bologna pasta salad cake with pickle slices and refrigerate for at least 4 hours, or preferably overnight.
- Cut the hot dogs in half lengthwise and then widthwise so that each hot dog is quartered. Remove the springform cake pan ring and press the cut sides of the hot dog pieces into the cake. Garnish the top of the bologna pasta salad cake with a quartered hard-boiled egg and fresh parsley before serving.