Murmel's pasta salad

Ingredients for 4 servings:

• 250 g spirals
• 2 handfuls of peas, frozen
• 200 g meat sausage or 4 Vienna sausages, cut into small pieces
• 200 g Gouda or Edam cheese, diced
• 2 tomatoes, firm
• 6 gherkins, sliced
• 250 g salad cream (Miracel Whip) Balance
• 1 tbsp ketchup
• 1 tsp mustard
• ½ tsp sweet paprika powder
• salt and pepper
• Cucumber juice

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

delicious as a barbecue side dish and the best of all pasta salads

Cook the pasta until al dente, then add the frozen peas about 3 minutes before the end of the cooking time. Drain and refresh in cold water. In a large bowl, combine the Miracle Whip, ketchup, mustard, paprika, salt, and pepper. Pour in a little of the pickle juice from the pickles, so the marinade has a consistency similar to buttermilk. It’s important to have more liquid at the beginning, as the pasta absorbs a lot of the liquid. Add the sausage slices, cheese cubes, tomato cubes, cucumber slices, and the cooled pasta and pea mixture to the marinade, stir well, and refrigerate for at least 3 hours. Tip: It’s best to refrigerate overnight for the best flavor. The liquid will then be absorbed and the consistency will be optimal.