Pasta Salad Al Ilspa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g whole wheat pasta
- 100 g meat sausae (poultry)
- 4 slices cheese (Emmentaler)
- 4 egg (s), hard-boiled
- 100 g frozen peas, cooked or canned
- 4 slices pineapple, canned, with no added sugar, or fresh
- 1 tablespoon herbs (salad herbs), chopped, fresh or frozen
- 6 tablespoon natural yogurt, 1.5% fat
- 0.5 teaspoon ½ salt and pepper
- 0.5 teaspoon ½ horseradish (cream)
- 0.5 pinch ½ curry powder
- 2 tablespoon white wine vinegar, mild
- 4 tablespoon mayonnaise (salad)
- 1 tablespoon pineapple juice
- 1 tablespoon vegetable stock, e.g. from the cooked peas
- cherry tomato
- parsley
Print Recipe
Pin Recipe Instructions
- Boil the noodles al dente in plenty of salted water and allow to cool.
- Dice the chicken sausage, Emmental and pineapple. Cook frozen peas and leave to cool. Boil and quarter the eggs. Put all the salad ingredients in a large bowl.
- Prepare a salad dressing with the yogurt, salt, pepper, horseradish, curry, vinegar, mayonnaise, pineapple juice, broth and the salad herbs, pour over the salad and carefully fold in.
- Let the salad soak for a few hours and decorate with cherry tomato halves and parsley before serving.
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