During my college time, my friend M. always prepared this pasta salad for our BBQs. From the first time I tried it, I really got addicted to it. As I am not a big meat eater, this pasta salad made me look forward to our BBQs :)
I (of course) spiced up the recipe a little and made it way more complicated than it needs to be ;) What shall I say, I like to add ingredients.
Note: Instead of the corn and peas, you can also use a normal sized can of "Mexikanische Gemüseplatte" (mexican veggieplate), which consist of a mix of corn, peas, and red bell pepper.
Ingredients:
- 250g pasta (fussili/ rotini style)
- 200g "Fleischwurst" - diced (I once substituted it with diced Wiener Sausages or bologna)
- 1 small onion - finely diced
- 1/2 green bell pepper - diced
- 1/2 red bell pepper - diced
- 4 pickles - diced
- 1 extra-small can corn (ca. 150-200g, 1 cup)
- 1 extra-small can peas (ca. 150-200g, 1 cup)
- 1 extra-small can mushrooms (ca. 150-200g, 1 cup)
- 1 cup (200g) "Schmand" (or sour cream)
- 1 cup (200g) "Creme Fraiche" (or also sour cream)
- 1 Tbsp tomato ketchup
- 2-3 Tbsp pickle water
- 1 Tbsp vinegar
- 1 Tbsp olive oil
- 2 tspn italian herbs
- 1/2 tspn dill
- salt, pepper, cayenne pepper to taste
Preparation
Cook the pasta in salt water according to package instructions. I do like the pasta rather soft, not just al dente, so I usually cook it a minute longer. Drain. Add to a big bowl.
Add the diced "Fleischwurst", onion, bell pepper and pickles to the bowl. Add a cup of each, corn, peas, and mushrooms. Mix everything well.
In another bowl, prepare the dressing. Add the Schmand and Creme Fraiche, tomatoe ketchup, the pickle water, vinegar, oil, the herbs and seasoning. Whisk everything together till it is smooth. Pour everything over the salad and mix well.
Best to serve immediately. Good addition to any BBQ :)
If you cool the pasta salad in the fridge, you may need to add a bit of water before serving and stir it again as the dressing might dry out a bit.
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