John Myers
Ingredients for 6 servings:
- 1 bag of spiral noodles
- 2 m.-sized onions or a bunch of spring onions
- 1 cucumber(s)
- 1 jar of dried tomatoes in oil (or with herbal broth)
- 1 can peas
- 1 can of corn
- 1 chorizo
- 5 sausages (Bifi) or other mini salamis
- 1 clove(s) garlic
- Red wine vinegar
- oil
- Sugar or liquid sweetener
- 1 tbsp Harissa or Sambal Oelek
Instructions
Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 45 minutes
Since I don’t like the way pasta or potato salads are usually “smothered” in mayonnaise, here’s an alternative to pasta. Quarter the cucumber with the skin on and cut into fairly small cubes. Use the tomato oil for the dressing; it’s very aromatic. If you’re making a larger salad, add more neutral oil. Drain the peas and corn. Quarter the chorizo and cut into thin slices. Thinly slice the mini salamis. Dice the onions, not too finely. Slice the spring onions. You can also use both types of onion. Crush or finely chop the garlic. Combine all ingredients with the vinegar, sugar or sweetener, harissa, or sambal oelek in a large bowl, stir, and let it sit for a while. Now cook the pasta in a relaxed manner. Once drained, add it to the bowl with the dressing while still hot and mix everything together. It’s best to let it cool overnight, then season again. So far, I’ve deliberately left out salt on the ingredients list. Everyone will have to taste it for themselves, as the sausage and pasta already add plenty of salt to the salad. In my experience, you usually need to add more salt when seasoning, as the hot pasta seems to somehow draw out the acidity from the salad. I deliberately refrained from giving exact measurements. The amount of spiral pasta can vary from “just a pasta salad” to “look, there are pasta in there too.” All in all, a hit at parties and a good base for wine.
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