Light surimi salad with penna

This light and delicious salad with us is prepared for every post. So that's how I prepared it today, for Good Friday. It is a great side dish (usually with fish for parents), but also on its own (for me, who has always preferred seafood). Surimi are smooth crab-flavored pasta / sticks of a characteristic red-white color and can be purchased at all major stores. They go well as the basis of a salad, in sauces or fried. You can see all the instructions on the preparation, which is really simple, in the recipe below!

Preparation steps

I prepare surimi sticks as follows: I pour hot water into a bowl, take the frozen sticks out of the package and briefly immerse them in hot water. Then I take them out and one by one they slowly slip out of their wrappers. Cut into 1 cm wide rings. Cut carefully because they are very soft and easy to tear. Cut with a sharp knife and the red part of the surimi upwards.
Cook the penna bag according to the instructions on the package in slightly salted water. On the ones I bought it said 9-11 min. However even after 11 min they were relatively hard so I cooked for an extra 3 min. They have to be al dente to make the salad delicious. That is why pasta should be taken care of. Strain and put to cool. The corn is homemade, so it is cooked and also chilled. It can also be made with a small can of sugar.
Cut the red pepper into larger cubes and add the surimi sticks.
Cut the purple onion (it can also be replaced with a young onion) into smaller cubes and put in the mixture. Add gouda cubes to it.
When everything has cooled, mix everything together in a large bowl and pour over the sauce. For the sauce, mix: salt, pepper, half the sour cream and 1/4 jar of Thommy or Star Mayonnaise.

Serving

Serve alone or as a side dish, well chilled.