Angie's pasta salad

Ingredients for 6 servings:

• 250 g spaghetti or ribbon pasta
• 1 can/n corn kernels, approx. 200 g
• 2 small bell peppers, red and green
• 1 can peas and carrots, approx. 300 g
• 2 gherkins (or 1 tbsp. capers)
• 3 tomatoes
• 1 small onion(s), finely chopped
• 1 small jar of Miracle Whip or another light salad cream
• salt and pepper
• 1 tbsp herbs, mixed chopped
• lemon juice
• curry

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 30 minutes

Cook the pasta in salted water according to the instructions. Rinse and let cool. Drain the corn, finely dice the bell peppers and cucumbers. Mix them with the mixed vegetables into the pasta. Stir in the diced tomatoes and onions. Add enough salad cream to bind the salad well, but not too white. Season with salt, pepper, a generous amount of curry, and lemon juice, and finally stir in the herbs. Let it chill for several hours; this is important, and then season again. Tip: The bell peppers and corn can be replaced with a package of cooked frozen Balkan vegetables and a small can of peas (or 1/2 package of frozen peas). If the salad is too dry after soaking, simply add a little apple juice!