🍝 Creamy Pasta and Pea Salad with Sausage and Pickles

Name: Creamy Pasta and Pea Salad with Sausage and Pickles
Total time: 40 min
Yield: 4 servings
Ingredients: 250 g Spirelli; 2 handful peas, frozen; 200 g meat sausage (or 4 Vienna sausages, cut small); 200 g Gouda (or Edamer, cubed); 2 tomato(es) (firm); 6 pickle(s) (sliced); 250 g salad cream (Miracle Whip Balance); 1 tbsp ketchup; 1 tsp mustard; 0.5 tsp paprika powder, sweet; salt and pepper; cucumber liquid

555 kcal · 40 min · 4 servings

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Ingredients

250 g Spirelli
2 handful peas, frozen
200 g meat sausage (or 4 Vienna sausages, cut small)
200 g Gouda (or Edamer, cubed)
2 tomato(es) (firm)
6 pickle(s) (sliced)
250 g salad cream (Miracle Whip Balance)
1 tbsp ketchup
1 tsp mustard
0.5 tsp paprika powder, sweet
salt and pepper
cucumber liquid

Instructions

1. Bring water to a boil and cook the pasta until firm to the bite (al dente).
2. Add the frozen peas to the pasta water about three minutes before the cooking time ends.
3. Drain the pasta and peas together in a colander.
4. Rinse the mixture immediately with cold water to cool it down quickly.
5. Take a large bowl and mix Miracel Whip, ketchup, mustard, paprika powder, salt, and pepper thoroughly.
6. Add some liquid from the jar of sour cucumbers to the sauce.
7. Stir until the dressing has the thick consistency of buttermilk.
8. Use a bit more pickle juice at the beginning, as the pasta will absorb a lot of liquid.
9. Add the sausage slices, cheese cubes, tomato cubes, and cucumber slices to the sauce.
10. Add the cooled pasta and pea mixture.
11. Stir all ingredients well so that everything is evenly coated.
12. Place the salad in the refrigerator for at least three hours.
13. Store the salad overnight for the best taste.
14. The liquid will absorb and the consistency will become optimal.

Nutrition per serving

kcal: 555
Protein: 24 g · Fett/Fat: 35 g · Carbs: 37 g