Westphalian Pasta Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta, (spirals)
- 2 carrot (s)
- 150 g peas, fresh or frozen peas
- 250 g meat sausae
- 1 onion (s)
- 1 apple, sour
- 3 pickled cucumber (s)
- 1 small can maize (drained weight approx. 40 g)
- 3 tablespoon mayonnaise
- 150 g yourt
- 2 tablespoon ketchup
- 2 dashes Worcester sauce
- Salt and pepper, whiter, freshly ground
- some cayenne pepper
- some honey
- 1 pinch (s) curry powder
- 2 egg (s), hard-boiled
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of salted water until al dente; Rinse in cold water, drain and let cool, then transfer to a bowl. Peel and wash the carrots, cut into ½ cm cubes and cook in salted water until they are firm to the bite. Just before the end of the cooking time, add the peas. Then drain the vegetables and rinse in cold water, drain and let them cool and add to the bowl. Peel the sausage, peel the onion, peel and core the apple and cut everything, including the cucumber, into ½ cm cubes. Place in the bowl along with the corn.
- Mix the mayonnaise with yoghurt, ketchup and some cucumber stock, season the dressing with Worcestershire sauce, salt, pepper, cayenne pepper, honey and curry to taste and mix with the salad. Roughly chop the hard-boiled eggs and mix in as well. Let the salad stand for 1 hour.
- Then season again to taste. If the pasta has absorbed a lot of liquid, simply stir in a little more cucumber stock.
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