Fruity Curry Pasta Salad

Summary

Ingredients

• 500 g Farfalle
• 250 g mascarpone
• 150 g natural yourt (3.5% fat)
• 200 g fried chicken breast (cut into small cubes)
• 200 g prawns
• 1 small pineapple, fresh (cut into small cubes)
• 150 ml pineapple juice, (not-from-concentrate juice)
• 2 bell peppers, red (cleaned and cut into fine cubes)
• 1 teaspoon, heaped garlic paste
• 1 tablespoon ginger, grated fresh
• 1 teaspoon chili paste
• 1 tablespoon lime juice
• 2 tablespoon white wine vinegar
• 2 tablespoon oil, (peanut oil)
• 1 tablespoon curry powder, (Madras-)
• some lime zest, grated
• a bit salt
• some pepper (black, freshly ground)
• some coriander, freshly ground

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Instructions

1. Cook the pasta according to the instructions on the packet, heat the oil in a small pan and briefly sweat the curry powder in it. Deglaze with the pineapple juice.
2. Put the mascarpone and yogurt in a large bowl, add the curry pineapple juice mixture. Add white wine vinegar, lime juice and zest, garlic paste, ginger, chili paste, salt, pepper and ground coriander seeds and stir thoroughly. Wash, clean and cut the peppers into small cubes, peel the pineapple, remove the middle part and cut into pieces, cut the chicken breast into small pieces. Rinse off the prawns, add the pasta, chicken breast, prawns, pineapple pieces and pepper pieces and mix thoroughly. Let it steep for at least 1 hour.