Pasta
A favorite at Bavarian picnics and parties, this cold pasta salad combines pasta and beef sausage cooked quickly in a pressure cooker with a mustard and yogurt dressing. The olive-oil-forward dressing makes it heart-friendly, and it can sit outdoors for hours without spoiling.
Add plenty of water, the pasta, eggs, and beef sausage to the pressure cooker and close the lid. Once the pressure regulator starts hissing, cook for 4 minutes, turn off the heat, and wait for the pressure to release naturally.
Drain the cooked pasta, eggs, and sausage and rinse under cold water. Peel and slice the eggs.
Whisk the yogurt, mustard, olive oil, salt, and black pepper until smooth.
Toss the cooled pasta, sausage, sliced eggs, finely chopped pickles, and onion with the dressing. Chill in the refrigerator for at least 30 minutes, then pack cold for a picnic.
If you cook the sausage and pasta at the same time, it saves time, but be careful not to overcook the sausage until it splits. Allergens: Contains wheat (gluten) from pasta, milk/dairy (yogurt), and egg.
Piknik sepetinde saatlerce bekledi ama tazeliğini hiç kaybetmedi, hardallı sos özellikle çok beğenildi.
Düdüklü tencerede 4 dakika tam kıvamında oldu, makarna ne fazla yumuşadı ne diri kaldı. Sadece 30 dakikalık dinlenme süresi bende yetmedi, buzdolabında bir saat bekletince tatlar daha iyi oturdu.
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