Summary

Ingredients

• 500 g pasta (croissants, fork spahetti, etc.), cooked firm to the bite
• 2 bell peppers (red), finely diced
• 400 g carrot (s), peeled, then finely rated
• 5 cucumber (s), finely diced
• 1 can corn, drained

For the sauce:

• 5 tablespoon yogurt
• 3 tablespoon olive oil
• 5 tablespoon white vinegar
• 1 bottle curry sauce (for cold use)
• 5 tablespoon salad cream (Miracel Whip etc.)
• salt and pepper
• Paprika granulate (Pul Biber)
• 1 pinch (s) sugar, (or sweetener)
• possibly curry powder

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Instructions

1. Mix all sauce ingredients together, season to taste, flavor with additional curry powder if necessary.
2. Let the cooked noodles cool down a little, add to the sauce with the diced paprika, diced cucumber, corn and shredded carrots and leave to steep for 2 hours at room temperature (the salad will sharpen a little during this time).
3. Mix with some liquid cream or a cream substitute before serving.
4. This salad goes great in summer at barbecue sessions, as a side dish or main course for fewer people and on the buffet.