Multicoloured spaghetti salad

Name: Multicoloured spaghetti salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Fork spaghetti; 7-10 Tbsp salt, pepper, sugar; 100 g frozen peas; 1 TABLESPOON oil, 2 tablespoons herb vinegar; 50 g Gouda; 1 can(s) (212 ml) Corn grains; 2 Gherkins + 4-5 tablespoons cucumber stock (glass); 1 red pepper; 5-6 Tbsp light salad cream; 125 g low-fat soured milk; 75 g cooked ham; 7-10 Tbsp Peppers and parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Fork spaghetti
7-10 Tbsp salt, pepper, sugar
100 g frozen peas
1 TABLESPOON oil, 2 tablespoons herb vinegar
50 g Gouda
1 can(s) (212 ml) Corn grains
2 Gherkins + 4-5 tablespoons cucumber stock (glass)
1 red pepper
5-6 Tbsp light salad cream
125 g low-fat soured milk
75 g cooked ham
7-10 Tbsp Peppers and parsley

Directions

1
Cook the spaghetti in boiling salted water for about 8 minutes. Add peas and cook for 3 minutes. Drain both and mix in a bowl with oil and vinegar. Leave to cool slightly
2
Cut the cheese into fine sticks. Drain the corn. Cut cucumbers into slices. Clean, wash and cut the peppers into small pieces. Fold prepared ingredients into the spaghetti. Mix salad cream, soured milk and cucumber stock. Season with salt, pepper and 1 pinch of sugar. Mix into the spaghetti salad and let it stand for about 20 minutes
3
Season spaghetti salad to taste again. Finely dice the ham and sprinkle over it. If necessary, clean, wash and quarter the peppers and cut out funny figures from them. Garnish salad with paprika figures and parsley