Summer makes us happy for a few more weeks – and lures us into the garden with warm temperatures. It’s grilled! Sausage and steak come grilled… and there are countless options for side dishes. A classic that no barbecue buffet should miss is pasta salad. But what goes into the perfect mix? This recipe is a real hit – quick to make, with simple ingredients and incredibly tasty!
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Pasta Salad Recipe: Here’s How To Revive The Turbo Dressing Classic
When it comes to pasta salad, of course anything that tastes good is allowed! There are countless recipes that invite you to experiment. For example, do you already know our recipe for Caprese Pasta Salad with Tomatoes and Mozzarella? A more classic variant is this: sausage, corn, peas and pickles are included in the pasta salad.
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Important: once prepared, it should be kept in the refrigerator for a few hours so that the flavors can develop. Here comes the genius and simple recipe for delicious pasta salad.
Ingredients for Pasta Salad: Here’s what you need
You need: 500 grams of pasta (eg croissants), 1 can of peas, 1 can of corn, 1 poultry sausage, 1 glass of pickled cucumbers, 1 red pepper, 150 grams of salad mayonnaise, 5 tablespoons of ketchup, salt, fresh pepper, 1 bunch of chives
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Here’s how it works: Cook noodles in salted water according to package directions, drain and rinse in cold water. Pour into a large bowl. Drain the peas and corn. Peel the meat sausage and cut it into small cubes. Wash the peppers, remove the core and cut the meat into small cubes. Remove the cucumbers from the jar (save the juice!) and chop finely as well.
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In a separate bowl, mix the mayonnaise with the ketchup and stir in some cucumber juice until you have a creamy sauce. Season with salt and pepper. Wash the chickpeas, shake them dry, cut them into small circles and mix them in the salad dressing.
Add the sausage, cucumbers, paprika, corn and peas to the noodles and mix well. Then pour the salad dressing over it and mix again. Cover and refrigerate for at least three hours – if you’re grilling it in the evening, it’s best to make the salad in the morning to give it enough time to develop its flavor.
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At the end, take the salad out of the refrigerator, adjust it again with salt and pepper, taste and serve. Enjoy your meal!