A delightful twist on the classic German noodle salad, featuring a creamy dressing and fresh herbs.
Cook the pasta according to the package instructions until al dente. Drain and let it cool.
Rinse the pasta with cold water after draining to stop the cooking process and cool it down quickly.
In a large mixing bowl, combine the mayonnaise, vinegar, and a pinch of salt and pepper.
Whisk the dressing well to ensure it's smooth and evenly mixed.
Add the cooked pasta, chopped green onions, and parsley to the bowl. Mix until everything is coated with the dressing.
Gently fold the ingredients to avoid breaking the pasta.
Refrigerate the salad for at least 1 hour to allow the flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh while chilling.
Slice the hard-boiled eggs and use them to garnish the salad before serving.
Arrange the egg slices neatly on top for an appealing presentation.
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