Amsterdam pasta salad

Ingredients for 4 servings:

• 250 g pasta, croissants or spiral pasta
• 4 eggs, hard-boiled
• 6 small tomatoes
• 1 small cucumber(s)
• 1 red bell pepper(s)
• 200g corned beef
• 1 pinch(s) of sugar
• 2 tbsp vinegar (fruit vinegar)
• 3 tbsp oil (herb oil)
• ½ bunch parsley
• salt and pepper
• Garlic powder or fresh garlic

Instructions

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

Cook the pasta in salted water until al dente, then drain and set aside. Peel and quarter the eggs. Wash the tomatoes, pat dry, and quarter them, removing the stems. Wash the cucumber, slice them, and halve them. Halve the bell pepper, remove the stems, seeds, and white ribs, then wash and finely dice them. Cut the corned beef into thin strips. Mix the salt, pepper, garlic, and sugar together with the vinegar and oil. Loosely toss the pasta with the vegetables, corned beef, and egg quarters. Dress the salad with the marinade, cover, and let it marinate at room temperature for 30 minutes. Wash and finely chop the parsley, and sprinkle it over the salad before serving.