Pasta salad al Ilspa

Ingredients for 4 servings:

• 250 g pasta (wholemeal)
• 100 g meat sausage (poultry)
• 4 slices of cheese (Emmental)
• 4 eggs, hard-boiled
• 100 g peas, frozen, cooked, or from the can
• 4 slice(s) pineapple, from the can, no added sugar, or fresh
• 1 tbsp herbs (salad herbs), chopped, fresh or frozen
• 6 tbsp natural yogurt, 1.5% fat
• ½ tsp salt and pepper
• ½ tsp horseradish (cream)
• ½ pinch curry powder
• 2 tbsp mild white wine vinegar
• 4 tbsp mayonnaise (salad)
• 1 tbsp pineapple juice
• 1 tbsp vegetable stock, e.g. from the cooked peas
• e.g. cherry tomatoes
• e.g. parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

low-fat, with whole-wheat pasta

Cook the pasta in plenty of salted water until al dente and let cool. Dice the chicken sausage, Emmental cheese, and pineapple. Cook the frozen peas and let cool. Boil and quarter the eggs. Place all salad ingredients in a large bowl. Make a salad dressing with the yogurt, salt, pepper, horseradish, curry, vinegar, mayonnaise, pineapple juice, broth, and the salad greens. Pour over the salad and gently fold in. Let the salad marinate for a few hours and garnish with cherry tomato halves and parsley before serving.