300 g pasta, 250 g Black Forest salami, 150 g Gouda cheese, 2 shallots, 3 pickled cucumbers, 100 g pickeld bell peppers, 3 tablespoons vinegar, 7 tablespoons oil, 1 tbsp chopped capers, 1 bunch chives, ½ bunch parsley, salt and pepper.
Boil the pasta, chill, drain and let cool. Cut Black Forest salami, cheese and peppers into thin strips. Peel and chop the shallots. Cut gherkins into small pieces. Mix everything in a cold bowl.Mix vinegar, oil, salt, pepper and capers and season to taste. Pour over the ingredients in the bowl and mix everything well. Cover and let cool in the fridge for at least 1 hour. Chop parsley and chives before serving and mix with the salad.