Tortellini salad with curry

Ingredients for 4 servings:

• 2 bags of tortellini, 250 g each
• 4 large mushrooms
• 1 spring onion(s)
• 1 can peas and carrots, approx. 530 g
• 4 thick gherkins
• 4 m.-sized eggs
• some salt and pepper
• some curry powder
• 3 tbsp, heaped salad cream
• some herbs

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 23 minutes

Cook the tortellini in a pot of boiling water with a little salt according to the package instructions. Drain and set aside to cool. Then drain the peas and carrots and set aside. Boil the eggs and let them cool. Wash the mushrooms and spring onions and slice them finely. Chop the gherkins. Put 3-4 heaped tablespoons of mayonnaise into a bowl and mix with the cucumber juice, salt, pepper, curry powder, and fresh herbs. Fold the mushrooms, peas, carrots, spring onions, and 2 chopped eggs into the sauce. Fold in the cooled tortellini and garnish with the remaining eggs and two gherkins. Chill everything and let it marinate well.