Fine pasta salad

Ingredients for 5 servings:

• 300g fusilli
• 100 g peas, frozen
• 1 small zucchini
• 1 bell pepper(s), red
• 10 olives, pitted
• 3 tbsp mayonnaise
• 3 tbsp yogurt
• 1 tsp mustard, hot
• 2 tbsp apple cider vinegar
• 2 eggs, hard-boiled
• herbal salt
• chili salt
• pepper
• 1 tbsp, heaped parsley, chopped
• 1 Pepper
• 1 tsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 52 minutes

with vegetables and egg

Cook the pasta al dente in plenty of salted water according to the package instructions. Add the peas and cook for the last two minutes. Then drain, rinse, and set aside. Slice the zucchini and fry in a little olive oil. Wash, trim, and dice the bell peppers. Slice the olives. Deseed the chili peppers and cut into fine strips. Mix the mayonnaise, yogurt, mustard, and vinegar in a bowl. Fold in the vegetables. Mix in the pasta and peas. Peel the eggs, slice them, and fold them in. Season the salad with herb salt, chili salt, and pepper. Sprinkle with parsley, cover, and let it marinate for about 30 minutes.