South African Curry Pasta Salad

A true South African salad that can be served with a braai or with a roast chicken or any meats. Or just as is! Delicious! 

Serves 3 - 4

CURRY PASTA SALAD

500g pasta of choice (I prefer screws or small shells)

1 Red/Yellow/Green pepper, finely chopped

Half a can of peach slices, chopped into pieces 

125 ml peas (frozen; just pour some boiled water over and strain after a few minutes)

1 onion (red or white), chopped finely

Sauce:

200 ml tomato sauce

100 ml red grape vinegar

100 ml sunflower / canola oil (or neutral oil of choice)

3 TBS brown sugar (adjust to taste)

25 ml curry spice (Use any strength you prefer; I use medium)

45 ml Mrs. Ball's Hot Chutney (or Chutney of your choice)

Fine black pepper (Pepper Compound) to taste

METHOD:

1. Boil pasta to "el dente" and strain and put aside

2. Chop onion; pepper; peach slices

3. Get the peas ready

4. When the pasta has cooled down a bit, add the onion; pepper; peach slices; peas

5. Combine all the sauce ingredients and mix well, then add to the salad and mix through

6. Cover with clingwrap and put in fridge. The pasta salad will improve the longer it is stored, but of course you can have it straight away! 

ENJOY!