Pasta salad with cheese, egg, cucumber & peppers

Ingredients for 4 servings:

• 350 g pasta
• 1 small bell pepper(s), red
• 1 small bell pepper(s), yellow
• 10 gherkins
• 100 g Gouda, young, in one piece
• 2 eggs, size M
• 400 g salad cream (Miracle Whip Balance)
• 1 tsp honey
• 1 tsp ketchup
• 1 tsp mustard
• 2 tbsp cucumber juice
• salt and pepper
• Paprika powder
• garlic powder

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes

vegetarian, hearty, a nice barbecue side dish

This pasta salad is best prepared the day before and left to sit in the fridge overnight. However, it also tastes great freshly made. Cook the pasta according to the package instructions until al dente, drain, and let cool. At the same time, hard-boil the eggs and let cool. Wash the bell peppers and finely dice them. Dice the piece of Gouda cheese as well. Slice about 10 small gherkins. When the eggs are cold, peel them and cut them into pieces. Place the cooled pasta in a large bowl and mix with the above ingredients. In another bowl, mix the Miracle Whip with the honey, ketchup, mustard, and pickle juice from the jar of gherkins. Then add the spices and season to taste. Add the dressing to the pasta mixture and mix well.