Summary

Ingredients

• 250 g pasta, (orechiette)
• 1 bunch radishes
• 200 g cherry tomato (s)
• 4 sausages, Viennese
• 150 g peas, (frozen)
• 4 cucumber (s), (pickles)
• 1 bunch chives
• 2 teaspoons mustard
• Salt and pepper, from the mill
• Lemon juice
• 4 tablespoon vinegar, (white wine vinegar)
• 6 tablespoon oil, (sunflower oil)
• 1 bunch dill

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Instructions

1. Cook the noodles al dente, quench and mix with 1 tablespoon of oil. Wash and quarter the radishes. Wash tomatoes and cut in half. Cut the sausages diagonally into thin slices, defrost the peas. Cut the pickles into fine cubes and the chives into fine rolls.
2. For the dressing, mix the mustard with salt, pepper, lemon juice and vinegar, add the oil and whisk everything. Finely chop half of the dill and stir in, roughly chop the rest.
3. Mix the pasta with the sausages, tomatoes, cucumber and peas, fold in the marinade and let it steep for 15 minutes. Season again to taste and serve sprinkled with chives and dill.