Hawaiian pasta salad

Ingredients for 6 servings:

• 500 g pasta (e.g. spirelli)
• Water (salt water)
• 1 can pineapple, chopped
• ½ ring/e meat sausage (Lyoner)
• 1 pack of cheese (Gouda or Emmental), in one piece
• 250 g mayonnaise with yogurt
• 2 tsp mustard
• salt and pepper
• 3 dashes of Maggi

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

original Saarland recipe, made in Mama’s style

Cook the pasta in salted water. Meanwhile, dice the Lyoner and the block of cheese, drain the pineapple chunks, and reserve some of the juice. Mix the mayonnaise with the mustard, Maggi, salt, pepper, and 3 tablespoons of pineapple juice. Drain the cooked pasta, let it cool for 1-2 minutes, and transfer it to a large bowl. Stir in the pineapple chunks, Lyoner, and cheese, and finally toss to coat with the dressing. If the pasta hasn’t cooled too much, the cheese will melt nicely. And here, too, the longer the salad sits, the better it tastes. It’s a feast for the palate both warm and cold.