Pasta salad with beetroot, gherkin, dill and feta

Name: pasta salad with beetroot, gherkin, dill and feta
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g fusilli; 500 g boiled beets; 300 g celery; 235 ml small gherkin cubes; 200 g feta; 125 g sour cream; 3 el mayonnaise; 1 el freeze dried dill

Salad of fusilli, beetroot, celery, gherkin, feta, sour cream, mayonnaise and dill.

Ingredients

300 g fusilli
500 g boiled beets
300 g celery
235 ml small gherkin cubes

200 g feta
125 g sour cream
3 el mayonnaise
1 el freeze dried dill

Directions

Cook the pasta al dente according to the instructions on the package.
Drain and allow to cool under cold running water. Do in a large bowl.
Meanwhile, cut the beetroot into slices and the celery in thin loops.
Let the pickles cubes drain. Cut the feta into cubes.
Mix the sour cream with the mayonnaise and dill and season with salt and pepper. Mix through the paste.
Add the beet, celery, pickles and feta and scoop.