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Pasta salad with cottage salami

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Ingredients for 5 servings:

  • 1 kg pasta, e.g. ribbon pasta or croissants
  • 1 ½ jars of salad cream (Miracel Whip)
  • 1 pack of salami (cottage salami), approx. 500 g
  • 1 jar peas and carrots
  • 4 thick pickles
  • 4 large eggs, hard-boiled
  • 2 tsp, heaped spice(s) (vegetable)
  • salt and pepper

Instructions

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

Cook the pasta according to the package instructions and let cool. Dice the salami and slice the cucumbers and carrots, along with the boiled eggs. Combine everything in a large bowl. Add the cooled pasta, peas, and mayonnaise. I usually add 2 to 3 tablespoons of cucumber juice. Season to taste and mix well. If you have Vegeta, feel free to add 2 to 3 teaspoons. Refrigerate the finished salad for 1 to 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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