Schlemmer – Pasta Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta (croissants)
- 1 chicken (roast or grilled chicken), fully cooked
- 2 egg (s)
- 1 can mushrooms, (best quality; whole heads)
- 1 can peas, young, very fine
- 200 g mayonnaise for salad
- 1 cup yogurt
- Condensed milk
- 1 tomato (s)
- Curry powder
- Pepper, white, a. d. Mill
- salt
- Lemon juice
- possibly cheese
- possibly dill
- Maggi, liquid
Print Recipe
Pin Recipe Instructions
- Cook the pasta in sparkling salted water until al dente, drain, drain and allow to cool. Hard boil eggs.
- Mix the mayonnaise with the yogurt and some canned milk until smooth. Season with a good pinch of curry, freshly ground pepper, salt as well as a few drops of Maggi seasoning and a small splash of lemon juice and season to taste. Let something go through.
- In the meantime, peel the chicken, then cut the meat into fine strips; if there is quite a fatty portion of meat here, I don`t use it. Peel the eggs, cut into fine cubes. Drain the mushrooms and peas well, chop the tomatoes. Mix everything carefully and season this mixture lightly (!) With curry, pepper, Maggi and a little salt. Mix with the pasta in a large bowl, fold in the mixed mayonnaise. Let the salad steep for about 2 hours.
- A delicious variant is obtained by adding 150 g of Gouda, cut into strips, to the salad and adding a little dill to taste.
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