Pasta salad with mayonnaise – cucumber broth – dressing

Ingredients for 8 servings:

• 500 g pasta
• Water
• 3 tsp salt
• 3 shots of vinegar (spirit vinegar)
• ½ bell pepper(s), red
• ½ bell pepper(s), green
• ½ bell pepper(s), yellow
• 100g salami
• 180 g gherkins (approx. 6 – 8 pieces)
• 3 spring onions, the green part
• possibly cocktail tomatoes, quartered
• possibly cheese, diced (e.g. Edam)
• 250 g mayonnaise
• n. B. cucumber juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

with peppers, spring onions, gherkins, salami, tomatoes, cheese

Salt the pasta water well and add vinegar (taste if necessary). Cook the pasta until al dente. The vinegar water enhances the flavor of the pasta in the pasta salad. Meanwhile, dice the vegetables (peppers, gherkins, spring onions) and salami. Place in a large bowl, leaving enough room for the pasta. Mix the mayonnaise and gherkin juice to create a creamy, yet runny dressing. Season with pepper and salt, if desired. Drain the pasta, rinse, and let cool slightly (stirring occasionally to prevent sticking). Add the cooled pasta to the bowl with the vegetables and mix everything together. Add the dressing and stir in. Let the salad marinate in the refrigerator (at least a few hours or overnight). Stir before serving and add more dressing if desired (overnight, the dressing will be absorbed by the pasta, so the salad may be too dry). Tip: The salad can be complemented with cocktail tomatoes and cheese cubes.