Ingredients
300 g natural yogurt
1 can of peas, with carrots if necessary
1 can of corn
½ onion
450 g pasta, e.g. B. Curls
½ cucumber
5 cucumbers (pickles)
220 g cheese (Gouda) in one piece
salt and pepper
possibly herbs (salad herbs)
possibly cucumber liquid, from the jar
preparation
First, put a large, wide pot of water on the stove and add some salt.
While you wait for the water to boil, peel the onion and cut it into fine cubes.
Then just put it in a large bowl. Then cut the cucumber into medium-sized cubes and add them to the bowl.
Then dice the pickles and add them to the bowl.
When the water is boiling, add the pasta and cook until al dente (depending on the type of pasta). At the same time, drain the corn and peas and add them to the bowl.
Also cut the Gouda into medium-sized cubes and add it to the bowl. When the noodles are al dente, drain and rinse with plenty of cold water.
Then add it to the bowl too.
Now season the natural yogurt with salt and pepper and mix it with the salad herbs. If necessary, add a little more vinegar or a little juice from the pickles, then pour it into the bowl, mix everything well and keep it cool.