Pasta salad à la Mutti

Ingredients for 10 servings:

• 1,000 g pasta (fusilli)
• salt water
• 1,000 ml dressing (yogurt-herb dressing) from the bottle
• 200 g mushrooms from the jar
• 1 pack of herbs (8-herb mixture, frozen)
• 50 g dill, fresh or frozen
• 2 garlic cloves
• 1 large red bell pepper(s)
• 1 large bell pepper(s), yellow
• 200 g corn from the can, drained
• 2 m.-sized onion(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Side dish to cooked sausages or grilled meat

Bring a large pot of water to a boil for the pasta. Add salt and reduce the heat slightly. Do not add oil! Add the fusilli to the boiling salted water and cook, stirring occasionally, until they still have a slight bite. Drain the fusilli in a sieve, rinse with plenty of cold water, and drain well. Transfer the fusilli to a large bowl and toss with the dressing. Toss the pasta well until the dressing is evenly distributed. Cut the bell peppers and onions into small pieces (5-10 mm), thinly slice the mushrooms, and finely chop the dill. Press the garlic cloves through a press. Add the garlic, dill, pepper, and the 8-herb mixture to the pasta and continue to mix well. Then add the bell peppers, onions, drained corn, and mushrooms to the fusilli and mix well again. Smooth out the contents of the bowl and store the bowl in an airtight container in the refrigerator. After 24 hours of resting, stir the contents of the bowl again and season with salt and pepper if desired. If you like, garnish the salad with quartered gherkins.