Pasta salad with pineapple

Ingredients for 6 servings:

• 125 g pasta, small, e.g. B. Spirali
• 1 can peas with carrots (720 ml-can)
• 1 can pineapple pieces (420 ml)
• 200 g ham, cooked
• 200 g mayonnaise or sour cream, alternatively sour cream
• 1 tbsp vinegar
• 2 tbsp tomato ketchup
• 1 tbsp pineapple juice (collected juice from the can)
• 1 tsp curry
• n. B. Paprika powder, sweet
• 1 egg(s)
• Salt and pepper, white

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a recipe from Grandma Agnes

Cook the spiral noodles in salted water as usual, drain, and set aside to cool. Cook the egg. (Tip: cook it with the pasta to save energy.) Reserve the juice from the can of pineapple. Mix the mayonnaise or sour cream with vinegar, ketchup, pineapple juice, and seasonings to make a marinade. Stir in the pineapple chunks, drained peas and carrots, the cooked ham (cut into small pieces), and the cooled pasta. Let it simmer for at least 1 hour, then season to taste. Garnish with the sliced, hard-boiled egg.