Colorful pasta salad with yogurt sauce

Ingredients for 6 servings:

• 500 g pasta, e.g. curls
• 300 g natural yogurt
• 1 can peas, with carrots if desired
• 1 can of corn
• ½ onion(s)
• ½ cucumber(s)
• 5 cucumber(s) , (pickles)
• 200 g cheese (Gouda) in one piece
• salt and pepper
• possibly herbs (salad herbs)
• possibly cucumber juice, from the jar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

delicious colorful pasta salad, without mayonnaise, perfect for the barbecue season

First, place a large, wide pot of water on the stove and add some salt. While you wait for the water to boil, peel the onion and finely dice it. Then simply place it in a large bowl. Cut the cucumber into medium-sized cubes and add it to the bowl. Then dice the pickled cucumbers and add them to the bowl. When the water boils, add the pasta and cook until al dente (depending on the type of pasta). Meanwhile, drain the corn and peas and add them to the bowl. Cut the Gouda cheese into medium-sized cubes and add it to the bowl. When the pasta is al dente, drain and rinse with plenty of cold water. Then add it to the bowl. Season the natural yogurt with salt and pepper and mix with the salad herbs. If desired, add a little more vinegar or some of the pickled cucumber juice, then pour it into the bowl, mix everything well and refrigerate.