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
Pasta Salad Al Ilspa
Pasta Salad Al Ilspa

Instructions

  1. Boil the noodles al dente in plenty of salted water and allow to cool.
  2. 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.
  3. 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.
  4. Let the salad soak for a few hours and decorate with cherry tomato halves and parsley before serving.

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