Prepare this salad a few hours in advance. Place 2 medium cucumbers, cut in half and then into thin slices, in a bowl. Add 1/4 teaspoon of salt. Reserve. Cook 1/2 pound of fusilli (spaghetti-like pasta), as usual, and drain. Drain the cucumbers and mix them with 1 cup of mayonnaise, 1/2 cup of milk, 1/2 teaspoon of paprika, and 1/2 teaspoon of salt. Mix well with a spatula. Add the spaghetti, 200 grams of cheddar or provolone cheese cut into cubes, 2 hard-boiled eggs chopped, 1/4 cup of chopped pickle relish, and 1 red bell pepper pickled and cut into pieces. Mix lightly and cover with plastic wrap. Refrigerate until serving time. If the salad dries out, add a little more milk. Serves 6 to 8 people.
Prepare this salad a few hours in advance. Place 2 medium cucumbers, cut in half and then into thin slices, in a bowl. Add 1/4 teaspoon of salt. Reserve. Cook 1/2 pound of fusilli (spaghetti-like pasta), as usual, and drain. Drain the cucumbers and mix them with 1 cup of mayonnaise, 1/2 cup of milk, 1/2 teaspoon of paprika, and 1/2 teaspoon of salt. Mix well with a spatula. Add the spaghetti, 200 grams of cheddar or provolone cheese cut into cubes, 2 hard-boiled eggs chopped, 1/4 cup of chopped pickle relish, and 1 red bell pepper pickled and cut into pieces. Mix lightly and cover with plastic wrap. Refrigerate until serving time. If the salad dries out, add a little more milk. Serves 6 to 8 people.
