Pasta salad à la Mama

Ingredients for 8 servings:

• 500 g pasta (horn pasta)
• 6 gherkins (pickled)
• 1 can peas and carrots
• 7 eggs
• 1 jar asparagus
• 1 jar mushrooms, sliced
• 1 cup of yogurt
• 1 cup sour cream
• 3 tbsp mayonnaise
• salt and pepper
• 2 tbsp oil (sunflower oil)
• 3 tsp mustard, medium hot
• 1 tsp sugar
• 1 tbsp vinegar (white wine vinegar)
• 3 tbsp cucumber juice

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

the classic one I grew up with

Cook the pasta in salted water according to the package instructions until soft. Boil the eggs until hard-boiled. Cut the cucumber into small cubes. Drain the mushrooms. Drain the asparagus as well, but reserve the asparagus water. Cut the asparagus into pieces about 1-2 cm long. Drain the peas and carrots. If necessary, halve and slice the carrots. Peel the eggs and dice them. In a large salad bowl, mix the yogurt, sour cream, oil, vinegar, sugar, mustard, mayonnaise, a little asparagus and cucumber water, and season well with salt and pepper. Fold in the remaining ingredients and the cold pasta and let it marinate well. Then season to taste with a little more mayonnaise, cucumber water, and salt.