Pasta salad – vegetarian

Ingredients for 12 servings:

• 500 g pasta, preferably: mini pipe rigata pasta
• 250 g peas, frozen
• 250 g carrot(s), fresh, very finely grated
• 1 can corn kernels, sieved
• 5 spring onions, very fine rings
• 100 g mountain cheese, strong or medium-aged Gouda, diced (6 x 6 mm)
• 1 class can/n mandarin(s), (approx. 175 g)
• 300 g tomato(s), mini romaine or cherry tomatoes
• 2 peppers, pickled, red, smoked
• 3 egg yolks, e.g. size M
• 2 tsp mustard, Dijon mustard
• 1 tsp white wine vinegar, mild
• 1 pinch of salt
• 1 pinch(s) white pepper, ground
• 3 tbsp syrup (elderberry syrup)
• 150 ml rapeseed oil
• 150 g yogurt, organic
• 200 g whipped cream
• 1 tsp Provençal herbs or fresh herbs to taste
• some garlic, finely chopped
• e.g. chili
• n. B. Lemon peel, finely grated
• some chives, cut into fine rolls

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 8 minutes

the best thing that can come from pasta shells

Cook the pasta according to the package instructions, drain, and let cool. In the meantime, prepare the ingredients as listed above and mix with the cooled pasta. Season the egg yolk with mustard, vinegar, and salt. Blend briefly with a hand blender (or Quickchef), preferably in a tall, narrow container. Then gradually add the oil in a thin stream to form a well-blended (emulsified) mayonnaise. Stir in the pepper, elderberry syrup, yogurt, and cream. Season with a little garlic, herbs, and chili. Season with salt if desired and stir in the grated lemon zest. Pour the mayonnaise over the pasta and mix gently with two salad spoons. Garnish with chives.