Croissant noodle salad with small sausages

Name: Croissant noodle salad with small sausages
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 300 g frozen peas; 500 g Noodles (e.g. croissants); 7-10 Tbsp Salt; 6 Eggs (size M); 250 g Carrots; 4 Gherkins (glass); 500 g Whole milk yoghurt; 250 g Salad Mayonnaise; 1 TEASPOON Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g cherry tomatoes; 1-2 stem(s) Parsley; 16 small Vienna sausages (approx. 50 g each)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

Evergreen on the party buffet: With this recipe, you can create the perfect Höhrnchen pasta salad for large rounds.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

300 g frozen peas
500 g Noodles (e.g. croissants)
7-10 Tbsp Salt
6 Eggs (size M)
250 g Carrots
4 Gherkins (glass)
500 g Whole milk yoghurt
250 g Salad Mayonnaise
1 TEASPOON Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g cherry tomatoes
1-2 stem(s) Parsley
16 small Vienna sausages (approx. 50 g each)

Directions

1
Defrost the peas. Cook the pasta in boiling salted water according to the instructions on the packet. Boil eggs in boiling water for about 10 minutes until hard. Peel, wash and cut carrots into sticks. Cook in little boiling salted water for about 5 minutes. Cut cucumbers into slices.
2
Mix yoghurt, mayonnaise and lemon juice. Season with salt, pepper and sugar. Drain the pasta, quench and drain. Drain eggs, quench, peel and cut into eight pieces. Drain carrots on a sieve. Mix the salad ingredients with the salad cream. Season again. Wash the tomatoes, grate dry and cut into quarters. Fold into the salad. Put the lettuce in a bowl. Wash parsley, pluck leaves from the stalks and chop. Sprinkle over the lettuce.
3
Season again. Wash the tomatoes, grate dry and cut into quarters. Fold into the salad. Put the lettuce in a bowl. Wash parsley, pluck leaves from the stalks and chop. Sprinkle over the lettuce. Heat the sausages and serve with the pasta salad. Serve with mustard and ketchup