Moni's pasta salad

Ingredients for 4 servings:

• 320 g pasta (croissants)
• 230 g mixed vegetables, frozen
• ½ bunch of spring onions
• 1 large red bell pepper(s)
• 170 g cheese (Tilsiter)
• 230 g sausage (extra sausage ring or knacker)
• 1 cup low-fat yogurt
• 4 tbsp mayonnaise, 25% fat
• 1 tsp, heaped mustard, hot
• 3 large garlic cloves
• 1 tbsp chives, frozen
• 2 tbsp parsley, frozen
• 3 tbsp apple cider vinegar
• salt and pepper
• 1 shot of water
• Egg(s), soft-boiled, optional

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Prepare the croissants as directed on the packaging, al dente or not, depending on your taste. Heat the frozen vegetable mix as directed. Meanwhile, finely slice the spring onions, and dice the bell peppers, cheese, and sausage. To make the dressing, first blend the yogurt, mayonnaise, and mustard until smooth. Then, crush the three garlic cloves and stir in along with the chives and parsley. Whisk three tablespoons of apple cider vinegar with a dash of tap water and add to the yogurt-mayonnaise mixture. Season the dressing with salt and pepper to taste. Combine the pasta, vegetable mix, spring onions, bell peppers, cheese, and sausage, then stir in the dressing. Refrigerate for two to three hours to let stand. Tip: Serve with a soft-boiled egg.