Description
Cremig und herzhaft verbindet dieser Gabelspaghettisalat zarte Pasta, knackige Erbsen, saftige Pilze, würzige Würstchen, fein gehackte Eier und pikante Cornichons zu einem farbenfrohen, sättigenden Genuss.
Ingredients
Scale
- 250 g Gabelspaghetti (uncooked pasta)
- 1 small can peas
- 1 small can mushrooms
- 4 hard-boiled eggs
- 1/2 ring of bologna sausage or 1 small jar of chicken sausages
- 5 pickles (cornichons)
- 250 ml mayonnaise or Miracel Whip
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Begin by cooking the Gabelspaghetti in a large pot of salted boiling water according to the package instructions until they are al dente. Once cooked, drain the pasta thoroughly and rinse it briefly under cold water to stop the cooking process and cool it down. Set aside to let it cool completely.
- While the pasta is cooking, prepare the other ingredients. If using bologna sausage, cut it into small cubes. If using chicken sausages, slice them into thin rounds. Set aside the prepared sausage.
- Peel the hard-boiled eggs once they have cooled. Cut them into small, even cubes to ensure they distribute well throughout the salad.
- Drain the peas and mushrooms from their cans. If the mushrooms are whole or in large pieces, slice or chop them into bite-sized pieces.
- Finely dice the cornichons (pickles) into small cubes. This will add a tangy crunch to your salad.
- In a large mixing bowl, combine the cooled pasta, diced sausage, chopped eggs, drained peas, chopped mushrooms, and diced pickles. Mix gently but thoroughly to distribute all the ingredients evenly.
- Add the mayonnaise or Miracel Whip to the bowl. Using a large spoon or spatula, fold the mayonnaise into the ingredients until everything is well coated and the salad is creamy. Add salt and freshly ground black pepper to taste.
- If you like a tangier flavor, add a splash of the pickle juice (cornichon brine) to the salad and mix well. This step is optional and can be adjusted to your preference.
- Once the salad is well mixed and seasoned, cover the bowl with plastic wrap or a lid. Refrigerate the salad for several hours, or ideally overnight, to allow the flavors to meld and the salad to chill thoroughly.
- Before serving, taste the salad again and adjust the seasoning with additional salt, pepper, or pickle juice if necessary. Serve the Gabelspaghettisalat chilled, garnished with extra sliced eggs or pickles if desired.
Notes
For best flavor, prepare the Gabelspaghettisalat a day in advance and let it rest in the refrigerator overnight. This gives the ingredients time to blend together and results in a more flavorful salad. If you prefer a lighter version, use a low-fat mayonnaise or a mix of mayonnaise and plain yogurt. Feel free to add other vegetables like diced bell peppers or corn for extra color and crunch.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
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: 10-15g
- Cholesterol: 0-20mg
