John Myers
Pasta Salad …
The perfect pasta salad … recipe with a picture and simple step-by-step instructions.
- 150 g Pasta of your choice
- 2 teaspoon Salt
- 1 Cup Frozen peas
- 100 g Meat sausage
- 100 g Gouda cheese
- 4 Gherkins pickles
- 2 Hard-Boiled eggs
- 5 Cherry tomatoes
- 3 tablespoon Sud from the pickles
- 2 tablespoon Greek yogurt 10% fat
- 2 tablespoon Mayonnaise
- 1 tablespoon Tomato ketchup
- 1 tablespoon Mustard hot
- 1 half a teaspoon Hot pepper
- 1 half a teaspoon Salt
- 1 half a teaspoon Sugar
- 1 half a teaspoon Black pepper from the mill
- Cook the pasta in salted water until al dente, simmering the peas for the last three minutes, transferring them to a sieve to drain off and pouring them into a bowl.
- Cut the meat sausage, cheese, pickles and the hard-boiled eggs into fine strips or cubes, quarter the tomatoes and remove the stones. Add everything to the pasta.
- Stir the cucumber stock with yoghurt and mayonnaise until smooth and stir in all the remaining ingredients until a smooth marinade is formed. Fold this under the pasta salad and let the salad sit well covered in the refrigerator (preferably overnight). Season again the following day and serve.
- This pasta salad was a leftover dish on the occasion of a refrigerator raid – we enjoyed it with a small onion steak that was still there. Now there is space again in the refrigerator for new pre-Christmas purchases.
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