Mandarin curry noodle salad with almond slivers

Ingredients for 6 servings:

• 500 g pasta (spirelli or penne, tortellini are also delicious)
• ½ jar Miracle Whip, or mayonnaise of your choice
• 1 tbsp curry powder, or more to taste
• 1 tbsp sugar, depending on how sweet you want it
• 2 small cans of tangerine(s)
• 100 g sweet cream
• 1 bag(s) of almond sticks
• 1 some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

sweet – spicy, super fast and a hit at barbecues

First, cook the pasta in salted water. Meanwhile, toast the almonds in a dry pan, but don’t let them get too brown. If you’re in a hurry, you can leave them unroasted, but they taste better this way. Drain the pasta, set the almonds aside, and drain the mandarins, reserving the juice. Add the curry, a little salt, and freshly ground pepper to the mayo and stir in. Then, mix with about half of the cream. Dissolve the sugar slightly in about 100 ml of tangerine juice (it doesn’t have to dissolve completely; the rest will dissolve later in the sauce). Stir in this “syrup,” as well as the almonds. The whole thing should have a strong flavor, because the pasta absorbs a lot of the flavor. So taste and season well – according to your own taste. The sauce shouldn’t have a too soupy consistency, so be careful with the tangerine juice. It’s better to add it gradually, and if it gets too runny, add a little more sugar for sweetness rather than adding more liquid. Then mix everything with the pasta and let it sit for a while. Tips: I always make it the day before and cook the pasta until just al dente, so it doesn’t get mushy afterward and everything can sit overnight. You can also adjust the seasoning again.