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Fruity – spicy pasta salad with sherry

updated

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Ingredients for 4 servings:

  • 500g farfalle
  • 2 cans of tangerine(s)
  • 4 spring onions
  • 150 g cheese (Gouda)
  • Cucumber(s), sour
  • Salad cream
  • curry
  • pepper
  • Salt
  • chives
  • lemon(s)
  • Vinegar (herb vinegar)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

also great as a party salad – always a hit

Cook the pasta al dente, rinse, and let cool. Mix the salad dressing with salad cream and herb vinegar. Season with curry, pepper, salt, and chives. Finely chop the spring onions, dice the cheese, slice the pickles, and add everything along with 1 can of mandarin oranges and its juice. Add the pasta and the second can of mandarin oranges (without juice) and season with sherry to taste. If desired, add more seasoning or herb vinegar. It will be even fruitier with a few squeezes of lemon. Ideally, let it sit in the refrigerator for another 2-3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Baked baguette

Fruity – spicy pasta salad with sherry