Colorful fusilli salad with poultry sausage

Ingredients for 4 servings:

• 250g fusilli
• 100 g peas, fresh or frozen
• 1 bell pepper(s), red
• 100 g poultry sausage
• 1 can corn (140 g drained weight)
• 100 g salad cream (Miracle Whip Balance)
• 150 g low-fat yogurt
• 3 tbsp balsamic vinegar, light
• some salt and black pepper from the mill

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

Can be prepared well

Cook the fusilli in plenty of boiling, lightly salted water until al dente. About 5 minutes before the end of the cooking time, add the peas and cook with the water. Then drain both in a sieve, reserving some of the cooking water in the pot. Refresh the fusilli and peas and return them to the pot with the cooking water, mix them in and let cool, stirring frequently so the fusilli doesn’t stick together. Halve, trim, rinse and dice the peppers. Dice the poultry sausage as well. Drain the corn in a sieve, rinse and let drain. Mix the Miracle Whip with the yogurt, balsamic vinegar, a little salt and a few turns of freshly ground black pepper. Mix all the prepared ingredients together in a salad bowl, cover and let stand in the refrigerator for about 30 minutes. Season the salad to taste before serving and adjust the seasoning if necessary.