Creamy Poolside Pasta Salad


250 g noodles (spiral noodles)
250 g salad cream (Miracel Whip) Balance
200 g meat sausage or 4 Vienna sausages
200 g cheese (Gouda, Edam)
2 handfuls of peas, frozen
6 gherkin(s)
2 tomato(s), firm
1 tbsp. ketchup
1 tsp. mustard
½ tsp paprika powder, noble sweet


Cook the pasta until al dente, about 3 minutes before the end of cooking time throw in the frozen peas. Drain together and quench in cold water.

In a large bowl, mix Miracel Whip, ketchup, mustard, paprika, salt and bell pepper and add some cucumber water from the sour cucumbers so that the whole thing has an approximate consistency of buttermilk. It is important to have more liquid at the beginning because the pasta will still absorb a lot.

Add the chopped sausage, diced cheese, diced tomatoes and sliced pickles and the cooled pasta – pea mixture to the Miracel Whip, stir through and refrigerate for at least 3 hours. Best overnight, then it tastes best.

The liquid is then absorbed and the consistency is optimal.