John Myers
Ingredients for 10 servings:
- 500 g pasta (spirals)
- 1 can peas and carrots
- 1 small can of pineapple, cut into pieces
- Mayonnaise as needed
- curry powder
- salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes
with pineapple, peas and carrots
Cook the pasta as usual until al dente. In the meantime, put a few tablespoons of mayonnaise into a large bowl, add the drained peas and carrots, and stir. Drain the pineapple, reserving the juice, and add the pineapple chunks to the bowl. Add a little pineapple juice to taste and season with curry powder, salt, and pepper. The sauce can be a little thinner; this will help it absorb the sauce better and prevent the salad from becoming too dry. Add the cooked pasta and mix everything well. Season to taste and add a little more pineapple juice or mayonnaise, if desired. The salad tastes best when it’s left to stand for at least 2 hours or even 1 day. Season again before serving.
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