Meatballs Pasta Summer Salad

Ingredients for 4 servings:

• 1 jar of pickles
• 1 cup sour cream, 5 meatballs (refrigerated section, alternatively homemade)
• 200 g corn (frozen or canned)
• 150 g peas (frozen)
• 250 g pasta (spirelli)
• 2 tbsp cucumber juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

all-in-one…

Cook the pasta in lightly salted water according to the package instructions until al dente. About 5 minutes before the end of the cooking time, add the corn and peas. In the meantime, in a bowl, mix the sour cream with 2 tablespoons of the pickle juice. Dice the gherkins and meatballs into small pieces (0.5 cm x 0.5 cm) and mix everything together. Drain the pasta, corn, and peas through a sieve and refresh with cold water. Let cool for about 10 minutes, then add to the bowl and mix everything together. Let it marinate for one hour before serving. You don’t need to add any additional seasoning to this salad, as the meatballs and gherkins are already sufficiently seasoned. Note: You can of course adjust the quantities as desired. The advantage is that you don’t have to wrap the meatballs in extra packaging. You can also add 2 tablespoons of ketchup or 2 teaspoons of mustard to the salad, but this is not absolutely necessary.