Danish Pasta Salad
8 ounces of pasta bow ties
3/4 cup of frozen peas
3/4 cup of frozen carrots
1 3/4 cups of mayonnaise
3 tablespoons of lemon juice
2 tablespoons of pineapple juice
3 tablespoons of milk
1/2 teaspoon of curry powder
Salt and pepper to taste
1/2 cup of diced pineapple
1 large dill gherkin, diced
1 1/4 cups of cooked ham, fat removed
Cook pasta in boiling, salted water until tender, following package
directions; drain.
Boil peas and carrots in 1/4 cup water for 4 minutes; drain and cool.
Mix mayonnaise, lemon juice, pineapple juice, milk, curry powder, salt and
pepper together; toss pasta with mixture. Add peas, carrots, diced
pineapple, pickle, and ham together. Cover and refrigerate for 1 hour: Check
seasoning before serving. Serves 4 |
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