Summary

Ingredients

• 200 g meat sausae
• 3 egg (s)
• 1 large can (s) peas and carrots
• 4 cucumber (s), pickles (keep some the stock)
• 500 g pasta (some penne, spirelli, farfalle)
• 200 g cream
• 1 small Jar mayonnaise
• Milk, (to dilute)
• 2 teaspoons mustard
• 1 teaspoon sambal oelek
• salt
• Pepper, black, ground
• Paprika powder, noble sweet and hot
• curry
• Pizza seasoning
• herbs Provence
• Thyme, dried
• Basil, dried
• Oregano, dried
• some tomato ketchup, (1-2 teaspoons)

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Instructions

1. Peel off the meat sausage and cut into cubes. Boil the eggs hard, quench them, peel them and also dice them. Open the can with the peas and carrots and drain the contents. Dice the pickles. Put everything in a large bowl.
2. Cook the pasta in salted water until al dente, drain and mix immediately with the other ingredients. Stir in a little milk, then mix in the mayonnaise and cream as well. Don`t worry, the salad will soak up all of the liquid.
3. Now season the salad: pour in some of the cucumber stock, stir in mustard, sambal oelek and ketchup and, depending on your taste, season with salt, pepper, paprika powder, curry, pizza seasoning, Provence herbs, thyme, basil and oregano. In my case, all the spices actually come with the salad, but everyone can decide for themselves.
4. If the salad is too dry, add a little milk. Mix everything well and cover and let steep in the refrigerator.
5. Then season to taste again and, if necessary, add some more milk. If you like, you can vary the ingredients and add finely diced onions, cheese cubes, corn and / or some garlic to the salad, depending on your taste.