Shell pasta salad
4 People
37 minutes
Easy
INGREDIENTS
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250g macaroni
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1 ripe avocado
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1 ripe mango
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About ten pink radishes
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A small bunch of chervil
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A small bunch of chives
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100g cashews
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1 lemon
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1 plain stirred yogurt
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The juice of one lemon
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6 tablespoons olive oil
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1 teaspoon curry powder
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1 tablespoon mild mustard
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Salt and freshly ground pepper
PREPARATION
Cooking: 12 min Prep: 25 min
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Cook the elbow macaroni according to package instructions in salted boiling water.
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Drain, set aside in a bowl, pour two tablespoons of olive oil over it, stir, and let cool.
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Peel the avocado, dice it, and in a mini blender, mash it with lemon juice, yogurt, mustard, and 4 tablespoons of olive oil. Season with salt and pepper. Set aside.
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Peel the mango, remove the pit by cutting on each side, and cut it into small cubes.
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Wash and slice the radishes.
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Wash and chop the fresh herbs.
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In a dry pan, toast the cashews with curry for 5 minutes until golden.
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Pour the avocado mixture over the pasta in the bowl.
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Mix and add the herbs, then all other ingredients.
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Serve immediately.
