Pasta salad with curry marinade

Name: Pasta salad with curry marinade
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 1.5 kg Noodles (e.g. penne); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 kg frozen peas; 2 can(s) (850 ml) Apricots; 800 g Carrots; 1 large bunch of spring onions; 1 kg Whole milk yoghurt; 1 kg mayonnaise; 4-5 Tbsp Curry; 1 collar Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

1.5 kg Noodles (e.g. penne)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 kg frozen peas
2 can(s) (850 ml) Apricots
800 g Carrots
1 large bunch of spring onions
1 kg Whole milk yoghurt
1 kg mayonnaise
4-5 Tbsp Curry
1 collar Parsley

Directions

1
Cook the pasta in boiling salted water for about 10 minutes (possibly in 2 portions). Add frozen peas. Drain everything and let it cool down.
2
Drain the apricots and collect the juice. Dice the apricots. Peel, wash, finely dice or roughly grate the carrots. Clean, wash and finely chop the spring onions. Mix yoghurt, mayonnaise, 1⁄8 l apricot juice and curry.
3
Season to taste with salt, pepper and sugar. Mix salad ingredients and marinade. Cover and leave to soak for at least 2 hours. Season to taste. Goes well with meat loaf.