Spicy curry noodle salad

Ingredients for 6 servings:

• 500 g pasta (croissants, spaghetti, etc.), cooked al dente
• 2 bell peppers (red), finely diced
• 400 g carrot(s), peeled, then finely grated
• 5 cucumber(s) (pickles), finely diced
• 1 can corn, drained
• 5 tbsp yogurt
• 3 tbsp olive oil
• 5 tbsp white vinegar
• 1 bottle of curry sauce (for cold use)
• 5 tbsp salad cream (Miracel Whip etc.)
• salt and pepper
• Paprika granules (Pul Biber)
• 1 pinch(s) sugar (or sweetener)
• possibly curry powder

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

vegetarian, fresh and a little fiery

Combine all sauce ingredients, season to taste, and add additional curry powder if desired. Let the cooked noodles cool slightly, add the diced bell peppers, diced cucumber, corn, and grated carrots to the sauce, and let stand at room temperature for 2 hours (the salad will gain a bit of flavor during this time). Before serving, toss in some liquid cream or cream substitute. This salad is perfect for summer barbecues, as a side dish or main course for a small group, and on a buffet.