Wednesday, 18 May 2011

Joan's overnight noodle salad

This is the promised second overnight salad which so wonderfully frees up the host/ess to be host/ess at a barbecue, instead of winding up in the kitchen while everyone else socialises (I published the first one last week).

Once again, this generates vast quantities, so scale down as required.

1 whole packet of pasta, cooked (I used farfalle, as you can see)
1 tin peaches, drained and chopped
1 green bell pepper, chopped
1 onion, finely chopped (I used spring onions, because I had some leftover from the other overnight salad)
250ml tomato ketchup
200ml sugar
120ml vinegar
Few drops Tobasco sauce
20ml medium curry powder.

Method (such as it is)
Mix all the ingredients together, cover and leave to stand overnight.

You might be inclined to make this salad on the day, if you have the time, but it really does need that time for the flavours to develop. The first time I made this salad, I tasted it immediately after mixing it up and thought "Uh oh. I don't think I'm going to like that!" But the next day, it was much improved and really tasty.

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