Summary

Ingredients

• 250 g spirelli
• salt
• 2 tablespoons oil
• 300 g meat sausae
• 350 g Gouda, medieval
• 2 onion (s), red
• 1 tuber fennel
• 1 bell pepper (s)
• 4 tomato (s), firm
• 200 g pickles
• 2 egg (s), hard-boiled
• 150 g corn kernels
• 50 g olives, black
• 3 teaspoons capers

For the marinade:

• 6 tablespoon vinegar
• 2 tablespoon mustard, medium hot
• salt and pepper
• 8 tablespoon olive oil

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Instructions

1. Cook the pasta until al dente, rinse with cold water and mix with 2 tablespoons of oil. Cut the sausage into thin slices and the cheese into cubes. Wash, clean and cut the vegetables into small pieces. Mix all ingredients together. Mix the marinade, pour over the salad and let it steep for at least 1 hour.