Hadumuth pasta salad

Ingredients for 6 servings:

• 500 g pasta (e.g. penne rigate)
• 2 can/n mandarin oranges, 175 g each, including juice
• 500 ml mayonnaise
• 200 ml cream or cream substitute
• 4 tbsp curry powder, preferably Madras curry powder
• 1 tbsp Pul Biber
• 1 tsp salt
• 1 tsp sugar or to taste
• ½ tsp pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 20 minutes

Spicy, sweet and irresistible; curry, pul biber and mandarins make it so delicious

Cook the pasta according to the package instructions. To ensure the sauce is free of grains and the sauce is nice and smooth, grind the dry ingredients in a small blender, such as a Mr. Magic, Mr. Bullet, or Nutri Bullet, until finely ground. Then add some of the mayonnaise, cream, and juice and mix well. Since the blender jar is too small, I stir in the remaining juice, mayo, and cream in a bowl. It doesn’t matter if it’s relatively runny; the pasta will absorb some of it. Then mix the pasta, sauce, and mandarin oranges. Don’t be disappointed when you taste it—the salad needs to sit for a few hours before it tastes good. I don’t just make it for barbecues; for us, it disappears from the fridge all by itself as a summer snack. The salad is quick to make, delicious even without grilled meat, and so different from most pasta salads you’re used to. Everyone says, “No, it doesn’t taste good” before trying it—and then they want more!