Colorful pasta salad green-red-yellow

Ingredients for 10 servings:

• 250 g noodles (egg noodles)
• 150 g peas, frozen
• 1 red bell pepper(s)
• 1 can corn (no added sugar!)
• 1 can mushrooms, whole heads
• 1 tomato(s), pitted, chopped small
• 100 g lean cooked ham or turkey breast (3% fat)
• 80 g cheese (slices), low-fat (max. 25% fat)
• 1 egg(s), hard-boiled
• 200 ml Miracle Whip ‘so-light’ (4.9% fat)
• 200 g yogurt (1.5%)
• 300 ml milk, low-fat, 1.5%
• 1 tsp mustard, medium hot
• 2 large gherkins (approx. 50 g), finely chopped
• 100 ml cucumber juice
• 2 shots of Tabasco, red
• 1 tbsp dill, dried
• e.g. parsley or chives
• 1 tsp, leveled salt
• pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 8 minutes; Total time approx. 12 hours 33 minutes

low-calorie, low-fat – super tasty without being dry or bland

Prepare a sufficiently large bowl. This fits perfectly into the stainless steel bowl from Ikea (28 cm in diameter and 13 cm high), for example. Bring the pasta water to a boil. In the meantime, make the salad dressing: Combine the ingredients according to the list in the bowl with the spices and whisk. The dressing can be quite spicy. Deseed and chop the bell pepper, and add it to the bowl. Drain the corn kernels and add them as well. Halve the mushrooms and slice the ham into strips, adding both. Add the finely chopped tomato. Stir everything together and let stand. Cook the pasta in boiling salted water according to the package instructions until al dente (about 8 minutes – the salad tastes best with egg noodles). About 3 minutes before the end of the cooking time, add the thawed peas and cook. Drain the pasta and peas and stir them into the sauce while still warm. Let stand and cool for 30 minutes. Then stir them together again. Now—if desired—cut the cheese and hard-boiled egg into pieces and stir in. Cover the pasta salad with plastic wrap and let it sit in the refrigerator overnight (or for at least 4 hours). Season to taste just before serving. Tips: Prepare the day before and let it sit in the refrigerator overnight! If it’s too dry, add another cup of milk (you don’t want the pasta to stick together). If it’s too bland, season a little milk with cucumber juice, salt, pepper, Tabasco, and mustard, and pour it over the salad. The best part is: it tastes like a regular pasta salad, but is low in fat and calories, and none of my guests have ever noticed. It’s simply perfect as a side dish to grilled food or just with fresh bread. I calculated it using the information on the packaging and average values ​​from calorie tables: the whole bowl has about 2300 calories with about 70 grams of fat (suitable for low-fat 30). Based on 10 portions, this is per portion: 230 Kcal with 7 g fat (with egg and cheese) 200 Kcal with 5 g fat (without egg and cheese) If anyone would like the list – just send me a message.