This pasta salad was a tradition for us at Christmas. We always ate this every 3 days in the evening and really loved it. I tried to recreate the recipe here, but unfortunately I can't get it exactly the same, but it still tastes very, very good and reminds us of our mom:
Photo by Sabine, meinhaushalt.at
Also read: Recipe: Salad with Asparagus and Lentils
Break the pasta into bite-sized pieces and cook in boiling salted water according to the package instructions until al dente.
Drain and let cool.
Hard-boil the 4 eggs for 6-7 minutes, rinse under cold water and peel.
Chop tomatoes, mushrooms, pickles, Extrawurst and 3 eggs into small pieces.
Slice the 3rd egg with an egg slicer.
For the mayonnaise, beat the egg yolks and seasonings until smooth, then very slowly pour in the oil, only adding enough at a time so that it mixes in well.
Finally add the pickle juice and stir well.
Now pour the dressing over the cold noodles and mix well, garnish with the egg slices.
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