3 liters water
200 grams pasta
200 grams thinly sliced salami
100 grams Emmental cheese
1 red pepper / yellow pepper
100 grams pickled cucumber
3 tablespoons mayonnaise
4 tablespoons single cream
1 teaspoon lemon juice
A generous pinch of sugar
½ teaspoon cayenne
2-3 tablespoons milk
-Bring the water to the boil with a generous pinch of salt. Sprinkle in the pasta and boil for about 12 minutes until cooked, but still quite firm. Rinse in cold water and drain.
-Cut the salami into 1cm wide strips. Dice the cheese. Halve the peppers, remove core and seeds, wash dry and dice. Dice the cucumber.
-Beat the mayonnaise with the cream.
-Season the lemon juice with salt and pepper, the sugar and cayenne and stir into the mayonnaise. For a thinner dressing stir in a little milk.
-Mix all the salad ingredients in a bowl with the dressing.
-Leave the salad to stand for about 20 minutes at room temperature before serving.