Cook the pasta in salted water until al dente, rinse with cold water and let cool.
Mix the dressing from yogurt, mayo and cream, season with salt, pepper and sugar (if necessary, make it a little smoother with milk or water). The salt dosage depends on whether the salad is prepared according to the recipe or as a veggie variant without sausage. Now season with curry as well. Then mix in the cooled noodles and finally the drained canned vegetables.
Allow time to infuse if possible (1 – several hours).
Variations:
Add gherkin or tomato peppers. Sausage of your choice. Without sausage for vegetarians. You are creative when it comes to seasoning anyway – I’m happy to leave further variations and additions to the CK community. Annotation:
This is how my mom has made it for long ago children’s birthdays.
