Pasta salad with buttermilk

Ingredients for 6 servings:

• 500 g pasta (preferably colored)
• 500 g buttermilk
• Tomato ketchup
• 200 g meat sausage
• 200 g cheese (preferably young Gouda)
• e.g. peas, peppers, corn kernels, frozen
• Tabasco or Sambal Oelek
• salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

with sausage and cheese, ideal for summer days

Cook the noodles until al dente and let cool (or let them stand in cold water for a bit to speed things up). Cook frozen peas and sweetcorn in a little water with a little salt and sugar for one minute, then cool. You can also use canned sweetcorn, but I wouldn’t recommend that with peas, as they have a completely different consistency and little flavor. Dice the sausage and cheese. Cut the bell pepper into bite-sized pieces. Mix the buttermilk with a generous portion of ketchup, a little Tabasco or sambal oelek, not too little salt, paprika and pepper, and season to taste. Then pour over the salad and mix. It’s quick and easy and, thanks to the buttermilk, keeps well even in summer, meaning you can eat it the next day. I think the salad has a lighter, fresher flavor than with mayonnaise and it doesn’t dry out as easily.