Hungarian Pasta Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 8 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g noodles (loop noodles)
- 1 chilli pepper (s), red
- 150 g feta cheese
- 80 g olives, black without stone
- 120 g salami (pepper salami)
- 2 bell peppers, red and yellow
- 1 medium onion (s)
- 2 cloves garlic
For the sauce:
- 4 tablespoon red wine vinegar
- 6 tablespoon oil
- 1 tablespoon honey
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente and drain. Halve the chilli pepper, remove the seeds and cut into small pieces. Crumble the feta cheese, cut the olives in half. Dice the salami, clean, wash and core the peppers and cut into strips. Cut the onion into rings and the garlic into fine pieces.
- Mix all ingredients for the sauce and season well with salt and pepper. Pour over the salad, mix well and let it steep.
- Tip: The longer the salad goes through, the stronger it will be. I always prepare it a day in advance. Depending on your taste, normal or Spanish salami can be used instead of paprika salami.
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