Grandma's pasta salad

Ingredients for 1 servings:

• 500 g spirals
• 5 eggs
• 1 small jar of asparagus (asparagus trimmings), 170 g
• 150 g cooked ham
• 7 m.-large cucumber(s), sweet and sour, from the jar
• 250 g mayonnaise, light with yogurt
• some salt and pepper
• 2 tbsp vinegar
• possibly rapeseed oil, 2 tbsp

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes

simple, quick to make, lasts for several days

Boil the eggs for about 10 minutes and rinse with cold water. Cook the pasta in plenty of salted water according to the package instructions and then drain. Rinse briefly with cold water. Meanwhile, prepare a large bowl and add all the ingredients after cutting them. Drain the asparagus and, if you’re not using any of the trimmings, cut them into pieces. Dice the ham. Thinly slice the cucumber. Dice the eggs. Add the pasta and mix everything briefly. Add the mayonnaise, vinegar, and spices. If it’s too thick, you can add a little more oil. Mix everything well, season to taste, and let it sit for a few hours. A similar variation is to use my “Cold Parsley Sauce” (see Chefkoch database) instead of the mayonnaise. This makes one bowl; it’s difficult to say how many people it serves, depending on whether it’s just a side dish or a main meal (5-9 people). Tip: You can also add corn or black garlic.