Special pasta salad with cucumbers and feta

Ingredients for 6 servings:

• 600 g pasta (spiral)
• 1 cucumber(s)
• 1 bunch of spring onions
• 1 package of feta cheese
• 1 can corn kernels
• 250 g natural yogurt
• 250 g mayonnaise, or light salad cream
• 150 g cream
• 7 tbsp lemon juice, or 2 tbsp lemon juice concentrate
• 1 pinch(s) of sugar
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

Surprisingly different – surprisingly delicious

Cook the pasta according to the package instructions and let it cool. Meanwhile, peel the cucumber and grate it into small strips using a grater. Collect it in a small bowl and season with salt. Let it stand for about 10 minutes so that the cucumbers release some moisture. Drain the water and squeeze the cucumbers a little more with water by hand. Wash the spring onions and slice into small rings. Dice the feta cheese. Open the can of corn and drain the juice. Mix together the yogurt, mayonnaise, cream, and lemon juice. Now add everything to the pasta and stir gently. Season with salt, pepper, and sugar. Chill the salad before serving, ideally letting it sit for 2-3 hours. It still tastes great the next day and has been a hit at every barbecue so far.