Summary

Ingredients

• 300 g pasta
• salt
• 1 dash oil
• 1 yellow pepper (s)
• 1 green pepper (s)
• 1 red pepper (s)
• 1 small can corn, (golden corn or Mexico Mix)
• 50 g cucumber (s), sweet and sour
• 1 pack sheep`s cheese
• 300 g salami, or pepper salami in one piece
• cucumber liquid
• 1 bag (s) ready-to-use mixture (salad crowning garden herbs) or fresh herbs
• 3 tablespoon vinegar

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Instructions

1. Cook the noodles normally in salted water and a dash of oil for about 10 minutes and let them cool. In the meantime, clean the peppers and cut into small cubes. Also cut the salami into small cubes. Then heat a large pan (without butter or oil) and fry the salami cubes briefly for 1-2 minutes. Take the cubes out of the pan and let them cool.
2. Chop up the cucumber slices and also cut the sheep cheese into small cubes. Then put all ingredients in a sufficiently large bowl and stir everything together. Season the salad with cucumber liquid and a little vinegar to the desired consistency and taste.
3. The salad should stand for 1-2 hours before consumption.
4. The salad is perfect for a barbecue evening, but thanks to the salami it can also be served as a separate meal.