Colorful pasta salad

Ingredients for 4 servings:

• 250 g pasta, short
• 1 can of corn, drained weight 140 g
• 1 can peas and carrots, drained weight, 265 g
• 2 pointed peppers, red
• 2 spring onions
• 1 cucumber(s)
• 150 g smoked chicken breast fillet(s), sliced
• 3 eggs, hard-boiled
• 3 tbsp natural yogurt
• 3 tbsp salad mayonnaise
• 3 tbsp fruit vinegar
• 2 tsp spice mix for tomato sauce
• 1 tsp honey
• n. B. herbal salt
• n. B. herb pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Cook the pasta in boiling salted water for about 10 minutes, then drain and let cool briefly. Place the corn, peas, and carrots in a sieve, rinse briefly, and then drain. Chop the carrots into smaller pieces if necessary. Wash, peel, and dice or ring the pointed peppers, cucumber, and spring onions. Cut the sausage slices into strips and place everything in a large bowl, then add the pasta. For the salad dressing, mix the yogurt, mayonnaise, vinegar, tomato sauce seasoning, herb salt, and herb pepper and drizzle over the pasta salad. Quarter the eggs. Place the pasta salad in the refrigerator and let it marinate well. Finally, season to taste and scatter the egg quarters on top. Enjoy!