Spicy pasta salad with buttermilk dressing

Ingredients for 15 servings:

• 500 g spirals
• 350 g poultry sausage with garlic
• 1 jar of cornichon(s) with chili, approx. 110 g
• 1 can peas and carrots or corn or Mexican mix, approx. 300 g
• 1 bell pepper(s), red
• 1 large onion(s) or two small ones
• 4 garlic cloves
• 500 g buttermilk
• 2 cups crème fraîche with herbs
• 2 tbsp Pul Biber or chili flakes
• 1 tsp mustard
• salt and pepper
• 1 dash of BBQ sauce
• 2 tbsp Italian herbs, frozen

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 50 minutes

without mayonnaise

Cook the pasta in plenty of salted water according to the package instructions, let it cool, and then transfer it to a large bowl. Dice the sausage, gherkins, and bell peppers. Add them to the cold pasta along with the canned vegetables. Finely chop the onion and garlic and add them. Mix the remaining ingredients with the cucumber juice and pour over the salad, toss well, and let it sit for 2-3 hours. Season to taste, adjust seasoning if necessary, and serve. As a variation, I also like to add 1 tablespoon of smoked paprika and replace the salt with smoked salt, which gives it a stronger BBQ flavor. It tastes classic with grilled meat, meatballs, sausages, or simply on its own with fresh, crusty baguette.