Curry Noodle Salad

First cook the pasta according to package instructions in plenty of boiling salted water until al dente. Add the peas and cook for the last 5 minutes.

Pour into a colander, fill the pot with ice-cold water and cool the pasta and peas in it. Drain well.

In the meantime, clean the young onion and cut into rings. Peel and pit avocado and cut into wedges.

Sprinkle with a little lemon juice. Cut dried tomatoes into fine strips.

Mix yogurt, curry powder and jogonaise to a dressing.

Carefully mix the noodles, peas, dried tomatoes, green onion and avocado with the dressing and serve the salad.

Preparation Tip:

The curry noodle salad tastes even better if you let it soak before serving.

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