Summary

Ingredients

• 300 g pasta (fork spahetti)
• 250 g cocktail tomatoes
• 1 red pepper (s)
• 285 g corn
• 200 g pickled cucumber (s)
• 200 g cheese (youn Gouda), in one piece
• 100 g mayonnaise
• 100 ml cream
• 50 ml vegetable stock
• 2 teaspoons curry powder
• salt and pepper
• sugar

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Instructions

1. Cook and rinse the forked spaghetti according to the instructions on the packet.
2. Wash the cherry tomatoes, cut out the stem and cut in half. Wash, clean and dice the pepper. Drain the corn and pickles, then cut the cucumbers into slices. Debark the young Gouda and cut into sticks.
3. Mix the cream with mayonnaise, vegetable stock and curry powder to a smooth mass and season with salt, pepper and sugar.
4. Mix everything together and let it steep for 1 hour until eaten.