Curry noodle salad Matthias' style

Ingredients for 8 servings:

• 500 g spirals
• 1 jar salad mayonnaise, approx. 500 g
• 500 g yogurt, 1.5%
• 100 ml milk
• 1 package of young Gouda, approx. 400 – 500 g
• 1 bell pepper(s), red
• 2 jars of mushrooms, sliced
• 1 tbsp, heaped curry powder
• 1 tsp sugar
• 2 garlic cloves
• 1 pinch of chili flakes
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Cook the pasta in lightly salted water for about 9 minutes, then rinse and cool. Meanwhile, cut the Gouda and bell peppers into 1 cm cubes and add them to a large bowl (at least 5 l capacity) along with the pasta. Add the two jars of mushrooms and the liquid from one jar to the bowl. Mix everything well. Prepare the marinade in a second bowl. Add the mayonnaise to the bowl, add 50 ml of milk to the mayonnaise jar, reseal, shake vigorously, and add the contents to the bowl. Add the yogurt, curry, the chopped garlic cloves, sugar, chili, about ½ teaspoon of salt, and ½ teaspoon of freshly ground pepper, and stir to combine. Let stand for about 30 minutes, then season to taste. Add more pepper, salt, curry, and chili if desired. Pour the marinade over the pasta and other ingredients in the bowl and stir gently. Leave to stand in the refrigerator overnight. During this time, the pasta will absorb liquid from the marinade. If necessary, add the remaining milk and stir gently again.