Pasta salad with minced meat, eggs, pickles and tomatoes

Ingredients for 6 servings:

• 500 g pasta (spirelli)
• 500 g mixed minced meat. Pork and beef
• 1 large onion(s)
• 2 eggs
• salt and pepper
• Maggi
• 1 tbsp mustard
• 3 tbsp parsley, chopped
• 2 large tomatoes
• 6 eggs, hard-boiled
• 6 gherkins
• 4 tbsp, leveled Miracle Whip

Instructions

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

different and surprisingly good

Cut the tomatoes, cucumbers, and boiled eggs into small cubes. Mix the minced meat with the finely diced onion, eggs, mustard, and seasoning. Fry in a pan with a little oil. Using a spatula, mash the meat a little at a time, not quite finely like a Bolognese, but rather so that the pieces form small pieces, about the size of a thick olive. Meanwhile, cook the pasta in salted water according to the instructions, drain, and mix it directly with the freshly cooked minced meat in a bowl. Add the tomatoes, cucumbers, eggs, Miracle Whip, and a little of the cucumber stock. Mix everything well and season to taste. I like to add a few splashes of Maggi—it’s a matter of taste—and maybe a little vinegar, depending on the cucumber stock. The salad tastes best eaten straight away, or even the same day, without having to refrigerate it first. Even though it already contains meat, it also goes well with grilled food. Everyone who has eaten it at my house now makes it regularly.