Summary

Ingredients

• 300 g fusilli
• salt and pepper
• 0.5 ½ bunch chives
• 1 onion (s)
• 2 bell peppers, red and yellow
• 2 tomato (s)
• 200 g cream cheese (brunch with tomato and chili)
• 6 tablespoon cucumber liquid
• 3 pickled cucumber (s)
• Paprika powder

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Instructions

1. Cook the pasta in salted water until al dente. Drain, quench and drain.
2. Rinse the chives, shake dry and cut into rolls. Peel and finely dice the onion. Clean, wash and chop the peppers. Wash the tomatoes and also cut them into cubes, removing the stalks. Finely chop the pickles.
3. Stir brunch with cucumber water until smooth, fold in onion cubes and pasta. Add paprika, cucumber and tomatoes, season with salt, pepper and paprika powder.
4. Cover and leave to steep in the refrigerator for about 2 hours. Then season again with salt and pepper. Serve sprinkled with chives.