John Myers
Pasta Salad for Barbecue
The perfect pasta salad for barbecue recipe with a picture and simple step-by-step instructions.
- 250 g Forked spaghetti, weighed raw
- 1 small Can of corn
- 1 small Can of peas
- 1 small Onion
- 150 g Green cucumber
- 150 g Red peppers
- 100 g Boiled ham in one piece
- 7 tbsp Miracel Whip – so easy
- 4 tsp Dill – TK
- Salt + pepper + paprika, or whatever the spice cupboard gives you
- Drain the peas and corn. Finely dice the onion, cucumber (core), paprika and boiled ham. Cook the Gabespagetti according to the instructions on the packet, drain and transfer to a large bowl. Mix the hot noodle with the Miracel Whip. Then season vigorously with pepper and paprika and carefully add salt. Now add all the chopped ingredients and dill and stir well. Let it steep in the refrigerator for a few hours, stirring occasionally. Season to taste again before serving.
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