1Cook the noodles according to package directions until al dente.
2Cook the noodles according to package directions until al dente.
3Cook the noodles according to package directions until al dente.
4Add the frozen peas during the last 2 minutes of cooking the noodles.
5Add the frozen peas during the last 2 minutes of cooking the noodles.
6Add the frozen peas during the last 2 minutes of cooking the noodles.
7Drain the noodles and peas and let them cool down. This can be sped up by rinsing them with cold water.
8Drain the noodles and peas and let them cool down. This can be sped up by rinsing them with cold water.
9Drain the noodles and peas and let them cool down. This can be sped up by rinsing them with cold water.
10Cut the bell pepper, pickles, and frankfurter sausage into small cubes.
11Cut the bell pepper, pickles, and frankfurter sausage into small cubes.
12Cut the bell pepper, pickles, and frankfurter sausage into small cubes.
13Drain the corn from the can.
14Drain the corn from the can.
15Drain the corn from the can.
16Combine all the cut ingredients with the cooled noodles in a large bowl.
17Combine all the cut ingredients with the cooled noodles in a large bowl.
18Combine all the cut ingredients with the cooled noodles in a large bowl.
19For the dressing, mix the mayonnaise with mustard, pickle water, salt, and pepper until creamy.
20For the dressing, mix the mayonnaise with mustard, pickle water, salt, and pepper until creamy.
21For the dressing, mix the mayonnaise with mustard, pickle water, salt, and pepper until creamy.
22Fold the mayonnaise dressing into the pasta salad.
23Fold the mayonnaise dressing into the pasta salad.
24Fold the mayonnaise dressing into the pasta salad.
25Refrigerate the salad until ready to serve.
26Refrigerate the salad until ready to serve.
27Refrigerate the salad until ready to serve.
28Before serving, sprinkle with freshly chopped parsley.
29Before serving, sprinkle with freshly chopped parsley.
30Before serving, sprinkle with freshly chopped parsley.
Ingredients
300 g Nudeln (z.B. Spirelli)
300 g Nudeln (z.B. Spirelli)
300 g Nudeln (z.B. Spirelli)
200 g Fleischwurst
200 g Fleischwurst
200 g Fleischwurst
150 g Erbsen (TK)
150 g Erbsen (TK)
150 g Erbsen (TK)
1 Dose Mais (Abtropfgewicht 140 g)
1 Dose Mais (Abtropfgewicht 140 g)
1 Dose Mais (Abtropfgewicht 140 g)
4 Gewürzgurken
4 Gewürzgurken
4 Gewürzgurken
1 rote Paprika
1 rote Paprika
1 rote Paprika
200 g Mayonnaise
200 g Mayonnaise
200 g Mayonnaise
1 TL Senf
1 TL Senf
1 TL Senf
2 EL Gurkenwasser
2 EL Gurkenwasser
2 EL Gurkenwasser
Salz
Salz
Salz
Pfeffer
Pfeffer
Pfeffer
frische Petersilie
frische Petersilie
frische Petersilie
Equipment
large bowl
Tips
You can buy ready-made mayonnaise, or make your own mayonnaise without egg. Alternatively, use light salad cream or Miracel Whip.
Always store the finished pasta salad in the refrigerator and serve it only shortly before eating.
Cook the noodles al dente; they will soften further when mixed with the mayonnaise dressing.
Let the noodles cool down completely before mixing with the dressing. You can also cook them the day before and refrigerate them overnight.
Don't skimp on fresh ingredients like peas, corn, bell peppers, and pickles; they make the salad colorful and healthy.
To make the creamy dressing lighter, you can replace part of the mayonnaise with yogurt.
For children, consider using colorful noodles.
If bringing the salad to a summer barbecue or serving it outdoors, ensure it doesn't remain uncooled for too long to prevent spoilage. Place it back in the refrigerator or a cooler bag with ice packs after everyone has taken a portion.