Noodle salad with curry, leek, pineapple and mandarin oranges

Ingredients for 4 servings:

• 500 g pasta, e.g. penne or fusilli
• 1 can of pineapple, approx. 400 g
• 1 can/n tangerine(s), approx. 170 – 300 g
• 1 leek(s)
• 2 bell peppers, green and red
• 1 jar salad cream (Miracel Whip) or similar
• some vinegar
• Mandarin juice or pineapple juice, more of it
• 2 tbsp, heaped garden herbs
• e.g. curry powder
• ½ tsp curry paste
• 1 tsp mustard, medium hot
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

This salad is perfect as a side dish for a barbecue. Cook the pasta in salted water according to the instructions until al dente. Rinse under cold, running water and add to the salad bowl. Wash the leek and cut into rings about 3-5 mm wide. If you cut the stalk lengthwise before cutting, the rings will fall apart on their own. Wash and trim the bell peppers and cut them into small pieces about 5 x 15 mm in size. Add the leek and bell pepper to the pasta in the bowl and set everything aside. For the dressing, pour the Miracle Whip into a mixing bowl about twice the size of the bowl so that everything can be mixed together more easily. It should be runny. Add about a shot glass (approx. 100 ml) of vinegar and tangerine or pineapple juice and mix everything together. (If you’re feeling crazy, you can also use a bit of both juices). Garden herbs (fresh, dried, or frozen), mustard, salt, pepper, and curry powder. You can hardly go wrong with the curry powder, but be careful with the curry paste because of its spiciness. Instead of the curry paste, you can also use chilies (fresh and very finely chopped or flakes) and more curry powder. Mix the entire sauce well and season to taste. Add the vinegar, juices, mustard, curry paste, and pepper to bring the sauce to a moreish consistency. Pour the sauce over the noodles, leek, and bell peppers and mix everything together. Carefully fold in the mandarin orange and pineapple pieces to preserve the fruit as much as possible. Refrigerate overnight, but for at least a few hours. If you want to expand the recipe further, you can add eggs and/or carrots.