Macaroni salad

Ingredients for 8 servings:

• 500 g macaroni, short
• 500 g cherry tomatoes
• 6 sausages (chicken wieners)
• 1 can of corn
• 1 can kidney beans
• 1 bunch of chives
• 300 g yogurt (full-fat yogurt)
• 100 g mayonnaise
• 6 tbsp tomato ketchup
• some salt
• some pepper, mixed, from the mill
• ½ tsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with tomatoes, sausages, corn, kidney beans and yogurt-mayonnaise-ketchup dressing

Cook the macaroni in boiling, lightly salted water until al dente. Drain and refresh. Halve the cherry tomatoes and slice the sausages. Drain the corn. Place the kidney beans in a sieve, rinse, and then drain. Mix everything with the macaroni in a bowl. Finely chop the chives. Mix together the yogurt, mayonnaise, and ketchup. Season to taste with a little salt, a few grinds of mixed pepper, and sugar. Toss the dressing into the salad and scatter the chives over the top.