Summary
| Prep Time | 30 mins |
| Total Time | 10 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 250 g pasta (Fusilli Tricolore)
- 500 g sausae (liht extra sausae, cold cuts)
- 3 pepper (s), red, yellow and green
- 1 can corn
- 1 can peas
- 3 tablespoon mustard
- oil
- vinegar
- salt and pepper
- 3 egg (s)
- 4 pickled cucumber (s)
Print Recipe
Pin Recipe Instructions
- Hard boil the eggs, boil the fusilli al dente.
- Meanwhile mix oil, vinegar, mustard, salt and pepper to a dressing. Cut the extra sausage into thin strips and mix with the dressing in a large bowl. Wash, stem and core the peppers and also cut into thin strips and place in the bowl. Rinse the corn and peas in a sieve and add them. Finely chop the pickles and add them as well.
- Peel the boiled eggs, cut into small cubes and place in the bowl. Strain the cooked pasta and pour over everything while it is still hot. Stir well, season to taste and let steep for about 10 minutes.
- Can be eaten cold and warm!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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