Pasta salad is the classic on the party buffet and almost everyone has their own variant up their sleeve.
This creamy and colorful recipe is particularly popular.
There are innumerable pasta salad recipes and there is one in every family that is conscientiously passed down from generation to generation.
But you should also try something new.
Anja Auer, the woman at the grill, shares her pasta salad recipe, which was created from the secrets of her mother and grandma.
The question of all: with or without mayonnaise?
Anja Auer: Anyone as they want, I would say.
Fitness fans or calorie-conscious people can leave these out.
For me, however, the mayonnaise is as much a part of it as the lid on the pot.
It doesn't have to be a whole tub of mayonnaise.
But there is something about the slightly creamy taste.
And if you don't eat a kilo of pasta salad right away, you can treat yourself to a little mayonnaise.
The more colorful the better?
"You eat with your eyes" is my credo here.
A pasta salad just looks better with green cucumbers, orange carrots, yellow cheese and red peppers in it.
Is the pasta salad a main course or a side dish?
The question arises for me for the following reason: It is well known that some party buffets have pasta salad.
And I've already seen the person in front of me eating so much pasta salad on the plate while grazing the buffet that almost nothing else could be found.
So there really seem to be pasta salad fans out there.
And I think that a colorful pasta salad with cucumber, peas, carrots as well as ham and cheese has what it takes to pass as a main course.
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Anja Auer's creamy pasta salad
Servings:
8
Preparation time:
45 minutes
Ingredients for the creamy pasta salad
500 g spiral pasta
1 red pepper
1 yellow pepper
2 medium onions
200 g cooked ham
5 pickles
200 g Gouda (alternatively: Emmentaler)
500 g peas and carrots (drained weight)
150 ml of mayonnaise
200 g sour cream
1 tbsp medium hot mustard
1 small bunch of chives
1 teaspoon cayenne pepper
2 teaspoons of curry powder
3 teaspoons of paprika powder
50 ml pickle stock (alternatively: vinegar)
1 tablespoon of sugar
Salt and pepper (to taste)
Creamy pasta salad: preparation
Cook the pasta in plenty of salted water until al dente, strain and let cool.
Cut the cheese and ham as well as the peppers and the pickles into small cubes.
Strain the peas and carrots from the can and also cut the carrots into small pieces.
Put the mayonnaise, sour cream, mustard, pickle stock and the spices in a bowl and stir with a whisk.
Carefully fold in all ingredients and let the pasta salad steep for at least an hour and garnish with finely chopped chives.
(Before garnishing and serving, season again with salt, pepper, sugar or pickle stock if necessary.)
Creamy pasta salad - the recipe in the video
You can find more recipes on Anja Auer's blog www.die-frau-am-grill.de and her YouTube channel www.youtube.com/c/diefrauamgrill
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