John Myers
Contents
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Ingredients
- 350 g Meat sausage (Lyoner)
- 350 g Pasta
- 150 g Young Gouda
- 150 g Corn kernels
- 150 g Gherkins
- 150 g Frozen young peas
- 1 piece Shallot
- 1 piece Red pepper
- 150 g Mayonnaise
- 100 g Sour cream
- 50 ml Cucumber water from the gherkins
- 2 tbsp Sunflower oil
- 1 tbsp White balsamic vinegar
- 2 tsp Dijon mustard
- 0,5 tsp Sweet paprika powder
- 1 tsp Sea salt
- 0,5 tsp Sugar
Instructions
- This extremely delicious pasta salad is the perfect companion at every barbecue party! So go ahead, first you put a pot of water on the stove and turn it on the highest level.
- Peel the shallot and cut it into very fine cubes, put them in a large bowl. Wash the pepper, remove the core and cut into small cubes approx. 1 cm.
- Is the water already boiling? If so, add a good pinch of sea salt to the pan and then add the pasta. Stir once and turn the heat down a little so that the water is still simmering. You can find the cooking time of the pasta on the packaging.
- Cut the Gouda and the Lyoner into cubes and add everything to the bowl. I cut the gherkins into rings and put them in the bowl along with the corn kernels. Now add mayonnaise, cucumber water, sour cream, mustard, balsamic vinegar, sunflower oil, paprika powder, salt and sugar to the bowl and stir evenly.
- A minute before the pasta is ready, add the peas to the boiling pasta water. As soon as the pasta is cooked, drain it together with the peas into a large sieve and pour cold water over them until they are cold. You have now interrupted the cooking process, leave the peas together with the wet pasta in the sieve for about 10 minutes, until they are almost dry, so you do not water down the delicious salad.
- When the pasta and peas are ready, mix them with the remaining ingredients and taste the salad again.
