Summary

Ingredients

• 125 g pasta (macaroni)
• salt
• 1 cup water
• sugar
• 1 point peas and carrots, frozen, (á 450 g)
• 125 g cheese (Emmentaler)

For the marinade:

• 50 g mayonnaise
• 1 cup yogurt (75 g each)
• 1 tablespoon lemon juice
• Salt and sugar
• Tabasco

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Instructions

1. Cook whole macaroni in salted water. Drain, quench, drain and let cool. Cut into pieces about 1 cm in size. Bring the water with salt and sugar to the boil. Add the peas and carrots, cook over a low heat for 8 minutes. Also drain and let cool completely. In the meantime, cut the cheese into 1/2 cm cubes. Mix the macaroni pieces, vegetables and cheese cubes loosely.
2. Make the marinade from mayonnaise, yoghurt and lemon juice and season with salt, sugar and a few drops of Tabasco. Pour the marinade over the salad and leave to stand in the refrigerator for 30 minutes, covered. Arrange in a bowl and serve immediately.