Summary

Ingredients

• 500 g pasta, luten-free
• 360 g pickles, sweet and sour (drained weiht)
• Cucumber liquid from the jar
• 1 large red pepper (s)
• 1 large bell pepper (s), yellow
• 285 g canned corn
• 400 g Debrecziner sausaes (turkey Debrecziner)
• 1 bunch parsley
• 250 ml salad cream (Miracle Whip Balance)
• 250 ml salad cream (yogurt salad cream, light indulgence)
• some salt and pepper
• 200 g Grana Padano, rated

To garnish:

• 4 egg (s), hard-boiled
• 16 cocktail tomatoes
• some parsley

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Instructions

1. Cut the bell pepper and pickles into small cubes. Drain the corn and chop the parsley. Briefly bring the sausages to the boil and cut into slices. Clean and chop the peppers.
2. Cook the noodles al dente. Salt the pasta water well beforehand. Drain the pasta, rinse and let cool lukewarm. Stir occasionally to keep them from sticking together.
3. Sieve the cucumber stock from the cucumber jar and mix with Miracel Whip and yoghurt salad cream. Season with salt and pepper.
4. Put the cooled noodles in a bowl or saucepan. Add previously cut ingredients including corn and fold in slightly. Pour the dressing over it and mix everything well. If necessary, season with salt and pepper. Tip: If it is too sour now, sweeten with a little honey.
5. At the end stir in the grated hard cheese. Let the salad soak through (at least a couple of hours).
6. Garnish with halved cherry tomatoes and eggs. Finally, spread some parsley on top.