John Myers
Ingredients for 4 servings:
- 250 g pasta of your choice, e.g., macaroni
- 150 g salad cream, e.g. E.g. Miracel Whip
- 1 bell pepper(s), red
- salt and pepper
- Paprika powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes
side salad
Cook the pasta according to the package instructions and then drain the water. If you need the salad quickly, you can rinse the pasta with cold water until it’s cold. Otherwise, simply let it cool. Grate the bell pepper with a grater. This also works great with a food processor. Squeeze the liquid from the grated bell pepper with a kitchen towel, otherwise the dressing will be too runny. The resulting liquid isn’t needed in this recipe, but it can be used up in a dressing for a green salad. Mix the squeezed bell pepper with the Miracle Whip in a bowl and season generously with salt, pepper, and paprika. Fold in the pasta and season to taste. The salad is best refrigerated and served cold. We always eat the pasta salad as a side dish at barbecues. A small variation: The salad is especially clever with thin strips of paprika salami.
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