pasta salad

Ingredients for 4 servings:

• 500 g pasta (e.g. croissants)
• 500 g Miracle Whip
• 1 class jar of mayonnaise (from Thomy)
• 1 can mixed vegetables (Mexican mix with corn, peas, peppers)
• some gherkins, small
• 2 stalk(s) spring onions
• 3 eggs
• ¼ liter broth, lukewarm, strong
• salt and pepper
• 3 sausages (cooked sausages) if required
• Paprika powder
• Cucumber juice if needed

Instructions

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

The favorite in our family

Hard-boil the eggs and rinse. Meanwhile, cook the pasta in plenty of salted water according to the package instructions until al dente (they shouldn’t be too soft). Now mix the Miracle Whip (lighter works, of course) with the mayonnaise. Dice the gherkins. Peel and dice the eggs. Drain the Mexican vegetables. Trim and finely chop the spring onions. Now add all these ingredients to the cream. Season generously with salt, pepper, paprika, and lukewarm broth (only 1/8 liter to start with) – the pasta will absorb a lot of the flavor and will absorb more liquid when added later. Drain the pasta, add it to the dressing while it’s still warm, and mix. Let it cool slightly and season again. Season as desired, adding the rest of the broth if desired and—if you like—a little more of the cucumber juice. I like the salad best lukewarm, but it’s also delicious cold. If I’m making it for grilling, I leave out the sausages – but if I want to eat it as is, I cut some into it.