John Myers
Ingredients for 5 servings:
- 500 g pasta, also whole wheat
- ½ cucumber(s), approx. 250g
- 5 gherkins
- 1 bunch of spring onions, approx. 5-6 pieces
- 1 small bell pepper(s), color doesn’t matter
- 250 g meat salad
- 150 g yogurt, fat content doesn’t matter
- salt and pepper
- Paprika powder, sweet
- 1 pinch(s) of sugar
- ½ tsp mustard, medium hot
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes
low-calorie and light summer salad
First, wash the vegetables thoroughly, pat dry, and trim (remove the seeds from the bell peppers and the roots from the spring onions). In a bowl, combine the yogurt with the meat salad, sugar, and mustard (I like to add a little cucumber juice as well). Thinly slice the cucumber, pickled gherkins, and spring onions. Cut the bell pepper into thin strips. Add everything to the bowl and stir well. Cook the pasta until al dente; this takes 10-12 minutes, depending on the type. Refresh and add it to the bowl while still warm. Season with salt, pepper, and sweet paprika to your taste, and mix everything well. Cover the salad, preferably in the refrigerator, for at least an hour, but ideally overnight. It’s delicious immediately, but also the next day. Please season to your liking, as everyone has different tastes. I like to use whole-wheat pasta, but you can also use regular or homemade pasta!
Facebook Comments