Spaghetti Salad

for a grill or BBQ event

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Ingredients

500 g	spaghetti
50 g	black olives, pitted and cut in half
1 can(s)	peas (reserve the juice)
100 g	sweet corn
3	tomatoes, diced
5	gherkins, sliced
50 g	chickpeas
	For the Dressing:
150 g	natural yoghurt
200 ml	cold clear stock
4 tbsp	curry powder
	salt and pepper
5 tsp	cayenne pepper
1 tsp	paprika powder
1 tbsp	dried Italian herbs
	olive oil
150 ml	mix of milk and whipping cream

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 10 min Resting time: ca. 4 hrs / Grade of difficulty: easy / Calories per portion: n/a

Cook the spaghetti in salted water until al dente. After draining, spray them with cold water to avoid sticking together. Immediately mix the spaghetti with all the vegetables in a large salad bowl.

Mix all the ingredients for the sauce and season very well. Add chili flakes if you like. The sauce looks as if too much but the pasta will soak up all. Pour the sauce over the spaghetti and vegetables and toss gently. Let stand for 3-4 hours or over night.

Before serving check if the salad needs more liquid. Add more milk if necessary. You also may need more seasoning.

Serve to BBQ meats; ideal for parties.