Daphnes Sylt Pasta Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 8 mins |
| Total Time | 38 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta (spirelli, trulli or similar)
- 2 medium carrot (s)
- some sugar
- a bit salt
- 100 g peas (fresh or frozen)
- 2 egg (s), cooked
- 1 red pepper (s)
- 200 g roast pork (cuts)
- 250 ml dressing (salad dressing Sylter style)
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water `al dente` and let it cool.
- Peel and dice the carrots and then cook them in sugar / salt water until they are firm to the bite. Add the peas one to two minutes before the end of the cooking time and cook with them.
- Clean the peppers and dice each with the roast pork (alternatively, smoked poultry breast, smoked poultry breast or boiled ham tastes good).
- Mix all prepared ingredients in a large bowl with the salad dressing and then decorate with the quartered eggs.
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