Colorful Pasta Salad Green-Red-Yellow

Summary

Ingredients

• 250 g noodles, (croissant egg noodles)
• 150 g peas, frozen
• 1 red pepper (s)
• 1 can of corn (no added sugar!)
• 1 can of mushrooms, whole heads
• 1 to mato (s), pitted, finely chopped
• 100 g cooked ham, lean, or turkey breast (3% fat)
• 80 g cheese (slices), low in fat (max. 25% fat in dry matter)
• 1 egg (s), hard-boiled

For the sauce:

• 200 ml Miracel Whip 'so light' (4.9% fat)
• 200 g yogurt, (1.5%)
• 300 ml milk, low-fat, 1.5%
• 1 teaspoon mustard, medium hot
• 2 large pickles (approx. 50 g), cut into small pieces
• 100 ml cucumber liquid
• 2 shots of Tabasco, red
• 1 tablespoon dill, dried
• parsley or chives
• 1 teaspoon, leveled salt
• pepper

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Instructions

1. Prepare a sufficiently large bowl. Fits e.g. exactly into the stainless steel bowl from Ikea (diameter 28 cm and 13 cm height).
2. Bring pasta water to a boil.
3. In the meantime make the salad dressing: Mix the ingredients according to the list together with the spices in the bowl and whisk with the whisk. The sauce can be spicy.
4. Core, chop and add the pepper. Drain the corn kernels and add them as well. Halve the mushrooms and cut the ham into strips, add both. Add the finely chopped tomato. Stir everything and let stand.
5. Cook the noodles according to the instructions on the packet in boiling salted water until they are al dente (approx. 8 minutes - the salad tastes best with egg noodles). About 3 minutes before the end of the cooking time, add the defrosted peas and cook with them. Drain the pasta together with the peas and fold into the sauce while it is still warm. Rest for 30 minutes and let cool down. Then lift through again. Now - if desired - cut the cheese and the hard-boiled egg into pieces and fold them under. Cover the pasta salad with cling film and let it steep in the refrigerator overnight (or at least 4 hours). Season again in good time before serving.
6. Tips: Prepare the day before and let it steep in the refrigerator overnight!
7. If it is too dry, add another 1 cup of milk (the pasta should not stick together).
8. If too bland, then season with some milk: cucumber juice, salt, pepper, Tabasco, mustard and pour over it.

Recipe Notes

The best thing is: it tastes like a normal pasta salad, but is low in fat and low in calories and none of my guests have ever noticed. As an accompaniment to grilled food or just with fresh bread, it is simply ideal.

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