Pasta salad with kidney beans, corn, peppers, tomatoes and sausage

Ingredients for 1 servings:

• 500 g pasta
• 1 large onion(s)
• 5 gherkins
• 100 ml cucumber water
• 1 can kidney beans
• 1 can of corn
• 200 g meat sausage
• 1 bell pepper(s), green
• 100 g cherry tomatoes
• 250 ml oil, tasteless
• 1 egg(s)
• 1 tbsp mustard
• some vinegar
• e.g. tarragon, shredded
• n. B. Thyme, shredded
• n. B. Chervil, shredded
• 1 pinch(s) of sugar
• e.g. salt and pepper
• e.g. chives
• e.g. parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

with homemade mayonnaise, great for grilling

Bring plenty of water to a boil, add plenty of salt, and a little oil. Cook the pasta al dente, rinse, set aside, and let cool. Drain the kidney beans and corn. Peel and finely chop the onion, chop the gherkins (save some of the gherkin liquid, don’t throw it away!), tomatoes, sausage, and bell pepper into small pieces. Weigh the chives and parsley. For the mayonnaise, pour the oil into a tall container, such as a measuring jug. Beat the egg and add it to the oil, along with the mustard and vinegar. Now make a mayonnaise with a hand blender (let the ingredients settle, hold the hand blender in the measuring jug, then switch it on and slowly pull it up). Pour in the gherkin liquid and stir in with a whisk. Season to taste with tarragon, pepper, salt, thyme, chervil, and sugar. Mix all ingredients well and let it sit in the refrigerator. Stir again before serving. This quantity is enough for 8-10 people.