Fruity curry noodle salad

Ingredients for 8 servings:

• 500g farfalle
• 250 g mascarpone
• 150 g natural yogurt (3.5% fat)
• 200 g chicken breast, fried (cut into small cubes)
• 200 g prawns
• 1 small pineapple, fresh (cut into small cubes)
• 150 ml pineapple juice (straight juice)
• 2 red bell peppers (cleaned and finely diced)
• 1 tsp, heaped garlic paste
• 1 tbsp ginger, grated fresh
• 1 tsp chili paste
• 1 tbsp lime juice
• 2 tbsp white wine vinegar
• 2 tbsp oil (peanut oil)
• 1 tbsp curry powder, (Madras)
• some lime zest, grated
• some salt
• some pepper (black, freshly ground)
• some coriander, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 28 minutes

absolute cross-over pasta salad

Cook the noodles according to the package instructions, heat the oil in a small pan, and briefly sauté the curry powder. Deglaze with the pineapple juice. Combine the mascarpone and yogurt in a large bowl and add the curry-pineapple juice mixture. Add the white wine vinegar, lime juice and zest, garlic paste, ginger, chili paste, salt, pepper, and ground coriander seeds; mix thoroughly. Wash, trim, and dice the bell peppers. Peel the pineapple, remove the center, and cut into pieces. Cut the chicken breast into small pieces. Rinse the prawns, add the noodles, chicken breast, prawns, pineapple pieces, and bell pepper pieces; mix thoroughly. Let stand for at least 1 hour.