Description
Cremiger Gabelspaghettisalat mit zarten Nudeln, knackigen Erbsen, herzhaften Pilzen, würziger Fleischwurst, saftigen Cornichons und cremigem Dressing – ein bunter, aromatischer Genuss mit angenehmem Biss.
Ingredients
Scale
- 250 g Gabelspaghetti (or other short pasta), uncooked
- 1 small can peas
- 1 small can mushrooms
- 4 eggs, hard-boiled
- 1/2 ring Fleischwurst or 1 small jar of poultry sausages
- 5 pickles (cornichons)
- 250 ml mayonnaise or Miracel Whip
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the uncooked Gabelspaghetti (or other short pasta) and cook according to the package instructions until the pasta is al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and cool the pasta down. Set aside to drain completely.
- While the pasta is cooking, prepare the other ingredients: Peel the hard-boiled eggs and cut them into small cubes. Cut the Fleischwurst into small cubes, or if using poultry sausages, slice them into thin rounds. Cut the cornichons into fine cubes.
- Open the can of peas and drain off the liquid. Open the can of mushrooms and drain as well. If the mushrooms are whole or in large pieces, cut them into small bite-sized pieces.
- In a large mixing bowl, combine the cooked and cooled pasta, cubed eggs, diced Fleischwurst or sliced sausages, drained peas, chopped mushrooms, and finely diced cornichons.
- Add the mayonnaise or Miracel Whip to the bowl. Gently fold all the ingredients together with a large spoon or spatula until everything is evenly coated with the mayonnaise.
- Season the salad with salt and freshly ground black pepper to taste. Mix well, ensuring the seasoning is evenly distributed throughout the salad.
- Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 2 hours, preferably overnight. This resting time allows the flavors to meld together and the salad to chill thoroughly.
- Shortly before serving, taste the salad and adjust the seasoning if needed, adding more salt and pepper if desired. If you like, you can also add a splash of pickle juice from the cornichons to the salad for extra tanginess. Mix well before serving.
- Serve the Gabelspaghettisalat chilled as a hearty side dish or a satisfying main course, garnished with additional slices of egg or pickles if desired.
Notes
For an extra tangy flavor, add a splash of the pickle juice from the cornichons to the salad before serving. This salad tastes best when made a day in advance, as it allows the flavors to fully develop. You can substitute Fleischwurst with any mild cooked sausage or use poultry sausages for a lighter version. Feel free to add fresh chopped herbs, like parsley or chives, for a fresh touch.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte, 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: 5-10g
- Cholesterol: 0-20mg
