John Myers
Ingredients for 6 servings:
- 500 g pasta (spirelli, or similar)
- 400 g meat salad
- 250 g tomatoes (or cocktail tomatoes)
- ½ onion(s)
- 200 g gherkins or similar
- 100 g corn
- 125g mozzarella
- 150 g Miracel Whip light, or similar
- 2 tsp mustard
- 2 tsp honey
- 200 g rocket (or lamb’s lettuce)
- Salt
- pepper
- Parsley (fresh, dried or frozen)
- possibly tomato(s), dried
- possibly olive oil or rapeseed oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Preparation: Cut tomatoes into 1cm cubes, or halve or quarter cherry tomatoes. Season them (salt and pepper) as if you were eating them plain! Chop the onions very finely so they don’t stand out later. Cut the gherkins into small pieces as well. Tear the mozzarella into 1cm and uneven pieces (do not cut them; it looks better). Pour the desired amount of mayonnaise into a (preferably sealable) container, then add salt, pepper, honey, mustard, and parsley and shake/mix well. Season to taste and enjoy. Cook the pasta in very(!) well-salted water until al dente (but not too soft, as it will otherwise become mushy with the other ingredients). It’s okay to add a little too much salt; you won’t notice it later because of the other ingredients. If you don’t, the salad will be too bland. If you like it to look nice, you can add a little turmeric to the water; this will give it a golden yellow color, but it won’t change the flavor. Drain the pasta, rinse it with water if necessary (if you’re in a hurry), and mix in the meat salad and the remaining ingredients (except the tomatoes, arugula, and mozzarella; that all comes later). Add the seasoned mayonnaise and stir well. If you like, you can also add asparagus, mushrooms, or similar. If you’re serving it, fold in the tomatoes, mozzarella, and arugula first to keep these ingredients crunchy. You can also add sun-dried tomatoes AND, before serving, finish the whole thing with a drizzle of good olive oil or rapeseed oil! Easily serves 6 people, but probably more.
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