Pasta Salad in a Pumpkin
Ingredients
- Ingredients
- 18 ozs Farfalle
- salt
- 2 ½ lbs Pumpkin
- 4 Tbsps vegetable oil
- freshly ground peppers
- 1 pinch sugar
- 6 Tbsps White vinegar
- 10 ozs carrots (frozen ok)
- 1 small Cucumber
- 10 ozs Yogurt (0.1% fat)
- 4 Tbsps Mayonnaise
- 3 Tbsps Whipped cream
- 14 ozs thin Sausage
Preparation steps
Cook the pasta in plenty of boiling salt water until al dente. Drain, rinse in cold water and drain well. Remove the top of the pumpkin, scrape out the seeds and cut the flesh into small cubes, leaving the shell intact. Saute the pumpkin flesh in hot oil for about 10 minutes. Season heavily with salt, pepper, sugar (or honey) and 2-3 tablespoons of vinegar.
Cook the carrot and pea mixture according to the package instructions. Rinse in cold water and drain. Halve the cucumber lengthwise, scrape out the seeds and cut into small pieces. Mix the yogurt, mayonnaise, remaining vinegar and cream. Season with salt and pepper. Cut the sausages into small pieces. Mix the pasta, vegetables, sausages and dressing. Season to taste and serve in the pumpkin.
