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Spicy pasta salad

updated

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Ingredients for 4 servings:

  • 300g fusilli
  • salt and pepper
  • ½ bunch chives
  • 1 onion(s)
  • 2 bell peppers, red and yellow
  • 2 tomatoes
  • 200 g cream cheese (brunch with tomato and chili)
  • 6 tbsp cucumber juice
  • 3 gherkins
  • Paprika powder

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 35 minutes

Cook pasta in salted water until al dente. Drain, rinse, and allow to drain. Rinse chives, shake dry, and cut into rolls. Peel and finely dice onion. Trim, wash, and chop bell peppers. Wash tomatoes and dice, removing stems. Finely chop gherkins. Mix brunch with cucumber juice until smooth, stir in diced onion and pasta. Add bell peppers, cucumber, and tomatoes, and season with salt, pepper, and paprika. Cover and refrigerate for about 2 hours. Then season again with salt and pepper. Serve sprinkled with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Spicy pasta salad