Pasta salad with sausages

Name: Pasta salad with sausages
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 500 g small noodles (e.g. croissants); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 6 Eggs; 2 large carrots; 150 g frozen peas; 4 Gherkins + 2-3 tablespoons cucumber stock (glass); 500 g Whole milk yoghurt; 200 g Salad cream; 250 g cherry tomatoes; 3 Stem(s) Parsley; 12–16 small wieners

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

500 g small noodles (e.g. croissants)
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
6 Eggs
2 large carrots
150 g frozen peas
4 Gherkins + 2-3 tablespoons cucumber stock (glass)
500 g Whole milk yoghurt
200 g Salad cream
250 g cherry tomatoes
3 Stem(s) Parsley
12–16 small wieners

Directions

1
Cook the pasta in approx. 4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet until firm to the bite. Boil eggs for about 10 minutes until hard.
2
Peel and wash the carrots and cut them into sticks. Cover with the frozen peas and cook in little salted water for 2-3 minutes. Drain. Cut cucumbers into slices.
3
Quench the eggs and let them cool down. Drain the pasta and rinse well with cold water. Drain and leave to cool.
4
For the salad dressing, mix yoghurt, salad cream and cucumber stock. Season with salt, pepper and 1 pinch of sugar. Mix the noodles, carrots, peas and cucumber with the sauce, cover and leave to stand for at least 1 hour.
5
Wash the tomatoes, quarter them. Peel and cut the eggs into eighths. Wash parsley, shake dry and chop coarsely. Season pasta salad again with salt and pepper. Fold in tomatoes, eggs and parsley.
6
If necessary, heat sausages in hot (not boiling!) water for 5-6 minutes. Eat sausages with it.