Summery low-carb pasta salad

Ingredients for 8 servings:

• 400 g penne, made from peas, organic
• 1 cup natural yogurt, low-fat
• ½ can peach(s)
• 1 can peas
• ½ can corn
• ½ jar salad mayonnaise (balance)
• 1 dashes lemon juice
• some mustard, milder
• 1 bag of Italian-style seasoning mix (salad topping)
• 250 g poultry sausage
• ½ bunch parsley
• 2 tbsp, heaped curry powder
• 1 dashes vinegar
• possibly apple cider vinegar

Instructions

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

Fruity, summery, perfect for grilling

Cook the pasta and then rinse with cold water. Chop the chicken sausage into small pieces. For the dressing, drain the corn, peaches (reserving the juice), and peas and place them in a bowl. Mix the salad mayonnaise and yogurt with the canned peach juice, a squeeze of lemon juice, a little mustard, the salad dressing, the chopped parsley, and the curry powder. If desired, you can also add a squeeze of apple cider vinegar. Once the pasta has cooled, add it to the bowl with the dressing and sausage and fold in. Then refrigerate for at least 2 hours.