- 250 grams macaroni
- 2 Eggs
- 200 grams Yogurt (0.1% fat)
- 2 tablespoons Olive oil
- freshly ground pepper
- 1 Garlic clove
- 2 Pickled cucumbers (and some of the liquid)
- 1 teaspoon mild Mustard
- coarsely crushed colorful Peppercorns
- 2 Hot dogs
- Lettuce (Endive or Lollo bianco)
Cook the pasta according to package directions until al dente, rinse under cold water and drain well. Hard-cook the eggs and peel.
In a bowl, mix together the yogurt and oil, season with pepper and salt. Peel the garlic and press through a garlic press into the bowl. Season the dressing with the pickle liquid, stir in the mustard and peppercorns. Finely chop the pickle and stir into the dressing.
Add the drained pasta to the bowl of dressing and let stand 1 hour. Cut the eggs into wedges and slice the hot dogs. Season the salad with salt and pepper and some of the pickle liquid if desired. Fold in the eggs and hot dogs and serve the pasta salad with lettuce.