Pasta Salad (Nudelsalat)

Ingredients:

250 g (9 oz) of elbow macaroni

3–4 hard boiled eggs

6 pickles

1 jar 280 g (10 oz) of white asparagus

1 can 425 g (15 oz) of sweet peas (very young small)

1 can 411 g (14.5 oz) of sliced carrots

1 jar 198 g (7 oz) of pimiento strips

1 can 113 g (4 oz) of sliced mushrooms

2 tablespoons of white wine vinegar

4 tablespoons of vegetable oil

6–8 tablespoons of mayonnaise

splash of lemon juice

226 g (8 oz) of sliced cooked ham

salt

 

Preparation:

Bring a pot of water with about 1 tablespoon of salt to a boil and add elbow macaroni. Let cook for about 7–8 minutes. Drain hot water in a colander. Next, cool the pasta down by running under cold water and place in a big bowl. Open the cans of vegetables and drain the water in the colander. After draining, dice the asparagus, pimiento, mushrooms, carrots, and cucumber into small pieces. Cut the slices of ham with your knife into bite-sized pieces. Cut the eggs into thin pieces. (Preferably, use an egg slicer, if you have one.) Combine the vinegar, oil, and lemon juice and mix it with the macaroni. Add the vegetables to it along with the ham and eggs. Mix it with with large utensils or use these salad hands. Add the mayonnaise. After all ingredients are mixed again, have a taste and see if you need to add any additional salt or sugar. (It usually depends on how well the pickles and vegetables have been seasoned.) DONE!