Low-fat pasta salad

Ingredients for 6 servings:

• 500 g pasta, twisted (durum wheat)
• 1 can peas, medium
• 2 cans of medium mushrooms
• 400 g sausage (poultry sausage)
• 6 eggs, hard-boiled
• 1 large onion(s)
• 2 garlic cloves
• 500 g Miracle Whip
• 1 tsp mustard
• 1 jar of pickles
• 2 tbsp, heaped herbs (salad herbs), freeze-dried
• Pepper, white
• Salt (Himalayan salt)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Cook the pasta in water generously salted with Himalayan salt until al dente. Then pour into a colander, rinse with cold water, and let cool. Pour the peas and mushrooms into a colander and drain. Peel and finely chop the boiled eggs. Quarter the gherkins lengthwise and cut into small cubes. Peel the poultry sausage and cut into small cubes. Peel the onion and garlic cloves and cut into small cubes. Place everything in a bowl. Mix with Miracle Whip, mustard, 2 tablespoons of the cucumber juice, and salad herbs to make a remoulade. Season with Himalayan salt and pepper. Add the pasta, peas, and mushrooms and fold in. Finally, carefully fold in the eggs.