Pasta salad with pineapple and leek

Ingredients for 12 servings:

• 500 g pasta, small
• 1 stalk(s) leek
• 1 can of pineapple (340 ml)
• 350 g cooked ham
• 5 eggs
• 6 cups of mayonnaise (125 ml each)
• 1 cup crème fraîche
• 200 ml cream, sweet
• 1 tbsp curry powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes

wonderfully fresh for grilling etc.

Cook the pasta (without oil), rinse well, and let cool. Small pasta, such as spirali, is recommended so that the dressing is absorbed well. Add the cooked ham (previously cut into small cubes), the pineapple pieces (without juice), the very finely chopped leek (half thin rings), and the eggs (diced with an egg slicer) to the cooled pasta. You can, of course, use more or less of each ingredient depending on your taste. Make a dressing with the remaining ingredients and season generously to taste. Include the pineapple juice. I use 1/2 each of exotic curry and regular curry. Pour about two-thirds over the salad ingredients and fold in carefully. Let the salad chill for a day. Let stand at room temperature for a while before serving. Add the remaining dressing, depending on your preference, and stir again to taste. Perfect for barbecues and any party buffet.