Pasta salad à la Ruppel

Ingredients for 6 servings:

• 250 g pasta
• 250 ml mayonnaise for salad
• 100 ml tartar sauce
• 1 jar tomato peppers and 3 tbsp draining liquid
• 1 jar peas and 3 tbsp draining liquid
• 1 tsp salt
• Pepper, white
• 7 gherkins and 2 tbsp draining liquid
• 2 tbsp oil (sunflower oil)
• 1 ring/s of meat sausage

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

First, cook the pasta and then let it cool in a sieve. Stir the pasta occasionally to prevent it from sticking together. While the pasta is cooking, put the salad mayonnaise and tartar sauce in a large bowl. Drain the tomato peppers, add 3 tablespoons of the draining liquid to the bowl, and chop the tomato pepper strips into smaller pieces. Drain the peas and add 3 tablespoons of the draining liquid back to the bowl. Now add the peas and the diced tomato peppers to the mayonnaise/tartar sauce. Add about 1 teaspoon of salt to the bowl and season with pepper if desired. Next, dice 5-7 gherkins and add to the bowl with 2 tablespoons of the draining liquid from the cucumbers and mix everything together. Now add the oil and mix again. Finely dice the sausage and mix it in the bowl with the other ingredients. Finally, add the cooled pasta and mix everything together again. Tip! Let the salad sit for about 2 hours before serving.