Fresh Pasta Salad with Peppers, Salami, Peas and Eggs

Try this delicious pasta dish:

Preparation (35 min) Make croissant noodles in light salted water until al dente, rinse when cooled. Rinse peppers, cut in half, remove core and cut into strips. Cook peas briefly in lightly salted water, rinse and set aside to cool. Cut eggs into quarters.

Remove lettuce leaves and rinse well.

Preparation Mix well salami, pasta, peppers, peas, chives and parsley. Prepare a dressing with vinegar, yogurt, sour cream, salt and pepper and dress the lettuce leaves with it. Place in the refrigerator for 45 minutes to infuse.

Arrange lettuce leaves evenly on plates, arrange pasta salad on top and garnish with egg quarters, red onion rings and dill sprig.

Nutritional value per person 788 Kcal – 40 g fat – 40 g egg white – 65 g carbohydrates – 5 Be (bread units)

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