Summary

Ingredients

• 200 g pasta
• 1 small can corn, (or small jar)
• 150 g peas, (frozen pearl peas)
• 130 g tomato (s), peeled and pitted
• 0.5 ½ cucumber (s)
• 0.5 ½ bunch spring onions, or 1 bunch chives
• 1 bunch dill
• 1 garlic clove (s), pressed through
• 4 tablespoon white wine vinegar or balsamic vinegar
• liter ⅛ oil, neutral (e.g. sunflower oil)
• 1 ½ teaspoon chili paste, or sambal oelek
• some sugar

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Instructions

1. Boil the noodles in salted water until they are still slightly bite, and let them drain. Cook the peas in a bowl in the microwave until they are firm to the bite and drain them as well.
2. Drain the corn. Cut the peeled and pitted tomatoes into small pieces, but not too small. Use the cucumber slicer to slice the cucumber into a bowl. Clean the spring onions and cut diagonally into slices, alternatively cut the chives into rolls. Wash and finely chop the dill.
3. Mix the oil, vinegar and chili paste, a little sugar and the pressed garlic clove into a salad sauce. Mix with the other ingredients, add salt and pepper to taste if necessary and let steep for at least 15 minutes.
4. The salad is ideal for barbecues as it is refreshing and no mayonnaise is used. Especially in hot temperatures!
5. Tip: You can enrich the salad with 130 g cooked ham cut into cubes.