For the sausage salad, first bring water to a boil and salt, cook pasta until al dente, then immediately rinse in cold water and drain in a colander.
Peel peppers with a peeler, cut away the seeds and inner walls and dice the flesh. Peel and dice cucumber. Finely dice onion. Halve or quarter cocktail tomatoes, depending on size. Cut Emmentaler into small cubes, peel crackers and cut into small pieces as well. Mix all ingredients with the pasta.
Whip marinade ingredients with a blender, pour over mixture and mix well. If necessary, add herbs (basil, parsley, etc…) to the marinade.
Allow sausage salad to marinate in the refrigerator for one hour. Peel boiled eggs, cut into quarters and place on top.
Preparation Tip:
The sausage salad can be refined with other vegetables according to season or taste.
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