Pasta salad from leftovers à la Didi

Ingredients for 1 servings:

• 95 g pasta from the previous day
• 3 m.-sized eggs
• 1 m.-large shallot(s)
• 75 g smoked poultry meat (poultry breast), 2 varieties
• 10 green olives stuffed with peppers
• 115 g mustard pickle(s)
• 100 g medium-aged Gouda cheese
• 4 tbsp mayonnaise
• some cucumber broth (broth from the mustard pickles)
• n. B. Sea salt and pepper, mixed, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Boil the eggs hard for 8-10 minutes, then rinse with water. Thinly slice the olives and add to the pasta. Peel and finely dice the shallot, and add to the pasta. Cut the chicken breast into strips, then into cubes, and mix with the pasta. Cut the gherkins into small pieces. Peel and dice the eggs. Add both to the other ingredients. Remove the rind from the Gouda and dice the Gouda. Mix some of the gherkin broth and mayonnaise with the salad, then stir in the Gouda cubes. Let the salad marinate in the refrigerator for about 1 hour. Stir again, plate up, and serve.