Tortellini salad with leek, ham, pineapple and curry

Ingredients for 6 servings:

• 500 g tortellini with meat filling, from the fresh produce section
• 1 gr. can/n pineapple, approx. 340 g drained weight
• 200 g cooked ham
• 2 leeks
• 1 small can of corn, approx. 150 g
• 6 eggs
• 400 ml salad cream (Miracel Whip)
• 2 tsp, leveled curry powder
• n. B. Pfeffer

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 35 minutes

Cook the tortellini according to the package instructions, then drain and set aside. Boil the eggs until hard-boiled, about 10 minutes. Drain the pineapple, but reserve the juice; we’ll use it later to flavor the dressing. Drain the corn. Dice the cooked ham. Wash the leek and slice it into rings. Peel the boiled eggs and cut them into bite-sized pieces, depending on how large or small you like them. In a large bowl, whisk the Miracle Whip with the curry powder and pepper until smooth. Don’t use too much pepper and curry powder at first; you can always adjust the seasoning later. Add the pineapple, ham, corn, and leek and mix everything well. Add the cooked tortellini and fold in gently until well blended. Add the pineapple juice, if desired—less at first, more is always better—and mix everything well again. Finally, carefully fold in the eggs. The salad can basically be eaten immediately, but I personally let it sit in the refrigerator for at least an hour first. You can also leave it overnight. As described above, you can always add juice, curry, and pepper to taste. I personally don’t use salt in this salad. Note: If you don’t like eggs or corn, you can safely omit these ingredients. The pineapple can also be replaced with mandarin oranges, for example, but unfortunately, they always break when stirred. However, I wouldn’t skip the leeks, cooked ham, curry, and fruit, as this combination is what makes this salad special.