Summary

Ingredients

• 500 g pasta (fork spahetti)
• 1 small can corn or Mexico mix
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 bunch spring onion (s)
• 2 bag / s ready mix for lettuce (lettuce topping garden herbs)
• 1 bowl cherry tomato (s) or hard-boiled eggs
• oil
• possibly garlic
• Fondor
• pepper
• Herbs (salad herbs)

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Instructions

1. Cook pasta al dente. In the meantime, stir the salad sauce. Cut the peppers into small pieces and the spring onions into rings. Wash off the corn (or Mexico mix).
2. Then pour off the pasta and pour it into the mixed sauce while it is still warm (bowls with lids are very good for stirring, then you can shake everything!) Add all the prepared ingredients and stir. Season with fondor, pepper and possibly garlic! Possibly add oil as the pasta absorbs a lot of it. But then you can see that.
3. Halve or quarter the tomatoes and fold in, or just place them on top as a decoration. Alternatively, you can do the same with eggs! Sprinkle with fresh parsley if necessary.
4. The salad is perfect for the summer because it doesn`t have mayonnaise. It lasts a long time and doesn`t look mushy.