Description
Zarter Gabelspaghetti-Salat: cremig umhüllt, knackige Gurken, zarte Erbsen, herzhafte Wurst und Eier vereinen sich zu einem farbenfrohen, aromatischen Genuss mit angenehmem Biss und frischem, würzigem Geschmack.
Ingredients
Scale
- 250 g Gabelspaghetti (raw pasta)
- 1 small can of peas
- 1 small can of mushrooms
- 4 hard-boiled eggs
- 1/2 ring of Fleischwurst or 1 small jar of poultry sausages
- 5 pickles (cornichons)
- 250 ml mayonnaise or Miracel Whip
- Salt
- Freshly ground black pepper
Instructions
- Fill a large pot with plenty of water and a generous pinch of salt. Bring the water to a boil over high heat. Add the Gabelspaghetti to the boiling water and cook according to the package instructions until the pasta is al dente, usually about 8–10 minutes. Once cooked, drain the pasta well in a colander and rinse briefly with cold water to stop the cooking process. Allow the pasta to cool completely.
- While the pasta is cooking, prepare the other ingredients. If using Fleischwurst, cut it into small, even cubes. If using poultry sausages, slice them into thin rounds. Set aside.
- Place the eggs in a saucepan, cover with cold water, and bring to a gentle boil. Once boiling, reduce the heat and simmer for about 10 minutes to hard-boil the eggs. After cooking, transfer the eggs to a bowl of cold water to cool, then peel off the shells. Chop the eggs finely into small cubes.
- Open the can of peas and drain them well. Set aside. Open the can of mushrooms, drain, and if the mushrooms are large, cut them into bite-sized pieces.
- Finely dice the cornichons (pickles) into small cubes. Set aside.
- In a large mixing bowl, combine the cooled pasta, diced Fleischwurst or sliced poultry sausages, chopped hard-boiled eggs, drained peas, drained mushrooms, and diced cornichons. Pour the mayonnaise (or Miracel Whip) over all the ingredients. Using a large spoon or spatula, gently mix everything together until all components are evenly coated with the dressing.
- Season the salad generously with salt and freshly ground black pepper to taste. Mix well and taste again, adjusting the seasoning if necessary.
- For best flavor, cover the mixing bowl with plastic wrap or transfer the salad into an airtight container. Refrigerate the salad for several hours, preferably overnight, to allow the flavors to meld together.
- Shortly before serving, taste the salad again and adjust the seasoning with additional salt and pepper if needed. If desired, add a splash of pickle juice (from the cornichon jar) to the salad for extra tanginess—this step is optional and can be adjusted according to your preference.
- Serve the Gabelspaghettisalat chilled, garnished with additional chopped herbs or sliced pickles if desired. Enjoy as a main dish or a delicious side at your next gathering.
Notes
Preparing the salad a day in advance allows the flavors to develop and blend beautifully. If you prefer a lighter dressing, you can substitute part of the mayonnaise with plain yogurt or crème fraîche. Adding a splash of the pickle juice gives the salad a nice tang, but it’s entirely optional. Mix gently to avoid breaking up the pasta or eggs too much. This salad is perfect for parties, barbecues, or as a satisfying lunch.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte, Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 150-250
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
