Curry Pasta Salad

A family favourite! We usually serve it at a braai, but also when there's meat for dinner. For a less 'sweet' version, add some peas and chopped red onion instead of the raisins and pineapple pieces. 

Serves 3 - 4 

INGREDIENTS

• 200 - 250g pasta, cooked, like Farfalle (bow-tie) or Fusilli (corkscrew) or any shape you prefer (cooled)
• 50g raisins
• 1 tin (410g) sliced peaches, drained
• 1/2  tin (204g) pineapple pieces, drained*
• ½ green (or yellow or red) pepper, sliced into strips

SAUCE

• 250 ml mayonnaise
• 30 ml (2 TBS) milk
• 15 ml (1 TBS) curry powder
• 30 ml (2 TBS) chutney

- Combine the pasta, raisins, peaches, pineapple pieces and green pepper together in a bowl.

- Combine the ingredients for the sauce and pour over the pasta salad and mix well.

- Not strictly necessary to add the pineapple pieces. I normally make it without.

- Serve cold. The longer it stands the better the flavours develop.