Summary

Ingredients

• 250 g pasta (wheel or ruote)
• 150 g peas (frozen)
• 250 g red pepper (s)
• 200 g meat sausae
• 1 can corn (425 ml)
• 1 onion (s)
• 200 g yourt
• 50 g mayonnaise
• 4 tablespoon tomato ketchup
• 3 tablespoon vinegar (e.g. white balsamic vinegar)
• pepper
• salt
• 1 bunch chives
• 40 g cheese, rated
• 40 g bacon (breakfast bacon), thinly sliced

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Instructions

1. Cook the pasta in boiling salted water according to the instructions on the packet for approx. 8-9 minutes until firm to the bite. Pour into a sieve, rinse under cold water and drain.
2. Thaw peas. Drain the corn. Clean the bell pepper and cut into cubes. Also dice the meat sausage. Peel and chop the onions.
3. For the dressing, mix the yogurt with mayonnaise, tomato ketchup and chopped onion. Season to taste with vinegar, salt and pepper.
4. Now put the pasta, vegetables and sauce in a bowl. Mix and let it flow through a little.
5. Cut the chives into rolls. Leave the breakfast bacon crispy in a pan, drain on kitchen paper and allow to cool. Crumble the bacon.
6. Season the pasta salad again with salt, pepper and vinegar and sprinkle with chives, bacon and cheese just before serving.