Winter pasta salad

Ingredients for 8 servings:

• 500 g pasta
• 1 small can of kidney beans
• 1 small can of corn
• 1 cup peas, frozen, or 1 small can
• 1 small carrot(s), fresh, coarsely grated
• 4 tbsp mayonnaise (salad)
• 1 cup of natural yogurt
• 2 tsp, heaped mustard (orange), or other fruity
• 2 tsp, heaped jam (ginger)
• 2 tsp, leveled curry powder
• 2 tsp, heaped parsley, fresh or dried
• 2 tsp dill, fresh or dried
• salt and pepper
• 1 shot of passion fruit juice or orange juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Fruity noodle salad with beans, corn, eggs, seasoned with curry and ginger

Cook the pasta according to the package instructions until al dente, rinse well, and chill. For the salad dressing, mix the mayonnaise and yogurt well. Stir in the mustard, ginger jam (or grate in some fresh ginger and sweeten with a little honey if desired), curry, 1-2 teaspoons of dill, and parsley. Thin the sauce with a little passion fruit or orange juice until it has a slightly creamy consistency. Let it stand for about 15-30 minutes to allow the flavor to infuse, and season with salt and pepper. You can, of course, vary the amount of spices and ingredients according to your taste. Then carefully fold in the pasta, beans, corn, peas, and carrots. It’s good if the salad can sit for another 1 to 2 hours, but it tastes just as good if the dressing was well-seasoned. The salad tastes great with fresh baguette, but you can also serve it with roasted/grilled chicken or turkey strips (season with vanilla salt or a little vanilla sugar and salt to taste – delicious!). You can also garnish the salad with diced tomatoes and/or orange segments.