Tortellini salad

Ingredients for 2 servings:

• 1 bag of tortellini
• 2 thin leeks
• ½ jar Miracle Whip
• 1 can of mixed vegetables (e.g. Mexico mix from Bonduelle)
• 1 bell pepper(s), yellow or red
• 250 g natural yogurt
• e.g. milk
• pinch(s) of salt
• n. B. Pfeffer
• some curry powder
• 1 apple

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with leek and mixed vegetables

Cook the pasta as usual and let cool. Trim the leek and slice into wafer-thin rings (I always leave out the dark green part of the leek; it tastes very strong). Trim the bell pepper and wash the apple. Cut into small cubes. In a bowl, mix the Miracle Whip with the yogurt, adding a little milk to taste so the sauce isn’t too thick, but not too runny either. Drain the canned vegetables and add them along with the diced bell peppers, apple, and leek rings. Let it simmer for a while. Once the pasta is cold (don’t add the pasta while it’s still warm, or the sauce will be absorbed), stir in the ingredients and season with salt, pepper, and curry powder. The salad tastes great with fresh bread or rolls and is a hit for New Year’s Eve. Notes: I think Miracle Whip is always well-seasoned, but everyone likes it differently. If you don’t like apples, you can also try pineapple. The flavor is really delicious.