Pasta Salad with Pumpkin
Ingredients
- Ingredients
- 18 ozs Farfalle (butterfly pasta)
- salt
- 1 Hokkaido pumpkin (about 2-4 pounds)
- 4 Tbsps vegetable oil
- peppers
- 1 pinch sugar
- 6 Tbsps White vinegar
- 10 ozs Peas (frozen)
- 10 ozs carrots
- 1 Cucumber
- 10 ozs Yogurt
- 4 Tbsps Mayonnaise
- 3 Tbsps milk
- 18 ozs Mini sausages
Preparation steps
Cook the noodles according to package directions in boiling salted water until al dente. Drain. Cut the top off the pumpkin to form a lid and scrape out all of the seeds from inside (see figure below). Cut away the flesh along the hard shell of the pumpkin, and then dice into small cubes. Fry in hot oil about 5 minutes or until tender. Season heavily with salt, pepper, sugar or honey and 2-3 tablespoons of vinegar. Steam peas and carrots and drain.
Rinse and wipe dry the cucumber, then cut in half lengthwise, remove seeds, and cut crosswise into pieces. Combine yogurt, mayonnaise, wine vinegar, and a little milk. Season with salt and pepper. Cut the sausage diagonally into thick slices. Mix pasta, vegetables and sausages with the dressing. Refrigerate. Place chilled salad in large serving bowl or the empty prepared pumpkin. Serve immediately.
