Summary

Ingredients

• 500 g fusilli
• 5 cans maize (Mexico Mix), e.g., from Bonduelle
• 5 cups sour cream, 10 g each
• 150 g tomato ketchup
• 70 g mayonnaise
• 2 teaspoons, heaped mustard, medium hot
• 2 ½ teaspoons, sprinkled cream horseradish
• 2 tablespoon sunflower oil
• 2 tablespoon herb vinegar, e.g., 7 herbs from Kühne
• salt and pepper

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Instructions

1. Cook the pasta until it is done and let it cool down. Drain the vegetables.
2. Mix all ingredients together and let steep for 2 - 3 hours. Then season to taste and season to taste.