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pasta salad

updated

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Ingredients for 5 servings:

  • 500 g pasta (spirelli)
  • 3 bell peppers
  • 4 tomatoes
  • 1 can of corn
  • 8 gherkins (vinegar)
  • 1 slice(s) Leberkäse or meat sausage
  • 3 eggs, hard-boiled
  • 1 cup sour cream
  • salt and pepper
  • Paprika powder, hot
  • 100 ml vinegar (spirit)
  • 200 ml oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta al dente, drain, and blanch in cold water until cold. Dice the tomatoes and bell peppers, slice the gherkin, and drain the corn. Cut the meatloaf into strips about 2 mm thick and then dice them. Mix everything with the pasta. In a separate bowl, prepare the marinade from the sour cream, vinegar, oil, and a little water. Season with salt, pepper, plenty of paprika, and parsley. My marinade is almost orange. Pour the sauce over the salad and finally mix in the sliced ​​eggs. Let it sit for about 1 hour and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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