Pasta salad with Leberkäse

Ingredients for 6 servings:

• 250 g of pasta shells or spirali
• 1 cucumber(s)
• 400 g Leberkäse, fine
• 5 spring onions
• 2 bell peppers, red
• 2 bell peppers, yellow
• 200 g cocktail tomatoes
• 3 eggs, hard-boiled
• 1 small can of corn
• 3 tbsp oil
• 2 tbsp vinegar
• salt and pepper
• 1 tsp mustard

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Cook the pasta according to the package instructions. I usually cook the eggs with the pasta, or rather put the eggs in the cold water beforehand so they are hard-boiled. Cut the cucumber, Leberkäse (meatloaf) and bell pepper into 1 to 1.5 cm cubes. Quarter the cocktail tomatoes. Slice the spring onions into 2 – 4 mm wide rings. Peel the eggs and dice them using an egg slicer. Drain the corn in a sieve. Mix all the ingredients in a bowl. For the dressing, mix the oil, vinegar, salt, pepper and mustard and drizzle over the salad. Let it sit for about 1 hour. It tastes good beforehand, too. Of course, you can also use coarse Leberkäse (meatloaf). I have also made the recipe with meat sausage.