Summary

Ingredients

• 500 g pasta
• water
• 3 teaspoons salt
• 3 dashes vinegar (brandy vinegar)
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), green
• 0.5 ½ bell pepper (s), yellow
• 100 g salami
• 180 g pickled cucumber (approx. 6 - 8 pieces)
• 3 spring onion (s), the green them
• possibly cocktail tomatoes, quartered
• possibly cheese, finely diced (e.g. Edam)

For the dressing:

• 250 g mayonnaise
• cucumber liquid
• salt and pepper

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Instructions

1. Salt the pasta water well and acidify it with vinegar (taste if necessary). Cook the pasta in it until al dente. The pasta in the pasta salad tastes better thanks to the vinegar water.
2. In the meantime, cut the vegetables (bell pepper, pickles, spring onions) and salami into small cubes. Transfer to a large bowl where there is still room for the pasta.
3. Mix the mayonnaise and cucumber liquid into a creamy, yet liquid dressing. Season with pepper and, if necessary, with salt.
4. Drain the pasta, rinse and let cool down a little (stir occasionally so that they don`t stick together). Put the cooled noodles in the bowl with the vegetables and stir everything together. Add the dressing and stir in.
5. Let the salad soak in the fridge (at least a few hours or overnight). Stir before serving and, if necessary, add more dressing (overnight the dressing will be absorbed by the noodles, so that the salad may be too dry).
6. Tip: The salad can be supplemented with cocktail tomatoes and cheese cubes.