Pasta salad with mayo
very easy
35 mins
35 mins
Ingredients
- 1 fresh egg yolk + 4 eggs (size M)
- 3 TABLESPOONS apple vinegar + something to taste
- 1 TABLESPOON medium hot mustard
- 7-10 Tbsp Salt
- 100 ml Sunflower oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 300 g Pasta (e.g. Spirelli)
- 200 g frozen peas
- 150 g Pork sausage (piece)
- 1 collar flat leaf parsley
- 1 can(s) (425 ml) Vegetable corn
- 150 g Whole milk yoghurt
- 7-10 Tbsp Cling film
Directions
- 1
For the mayonnaise it is important that all ingredients are at room temperature so that the mayo does not curdle and the ingredients combine optimally. Put the egg yolk, vinegar, mustard and 1 pinch of salt in a tall mixing bowl or measuring cup.
- 2
Place the hand blender directly on the egg yolk, stirring at lowest setting. Do not pull up the hand blender yet!
- 3
Pour oil completely in a thin stream. Continue mixing with the hand blender. Only when a thick cream is formed, pull up the blender. Season mayo with salt, pepper and sugar. Do not be surprised: It must taste a lot like vinegar.
- 4
The pasta absorbs the taste later. Cover mayo with cling film. Place in the refrigerator.
- 5
Cook the pasta in boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. After about 8 minutes add frozen peas and cook. Pour into a sieve, rinse with cold water and drain well.
- 6
Boil eggs in boiling water for about 10 minutes until hard. Cut off the ends of the sausage, peel off the skin. Halve the sausage lengthwise and cut into slices.
- 7
Peel and roughly chop the eggs. Wash parsley, shake dry, pluck off leaves and chop finely.
- 8
Pour the corn into a sieve, drain. Mix yoghurt with the Blitz-Mayo. In a large bowl, mix the noodles, peas, sausage, corn, parsley and mayo. Carefully fold in the eggs. Leave to stand for about 30 minutes.
- 9
Season again with salt, pepper and vinegar.
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