This must be one of the most old-fashioned salads around. Every braai, bazaar or get together has had it as a side dish.
It may have been around forever, but it is still as popular as ever. Easy to make, full of flavour, economical and it lasts a good week or two in the refrigerator.
There are as many recipes for this trustworthy dish as there are cooks. This recipe has a good balance of flavour and just enough bite to really make it sing!
500 gr fusilli pasta
1 large onion, finely chopped
1 sweet bell pepper, finely diced. Half red and half green works well.
250 ml tomato sauce
200 ml sugar
125 ml sunflower oil
125 ml white vinegar
25 ml curry powder (medium))
7 ml salt
2 ml black pepper
1 ml tobasco sauce
Cook noodles according to instructions on packaging - they must be 'al dente' and still have a little bite to them.
Add the green and red pepper and onion to the noodles.
Mix all the ingredients for the sauce and add to the noodles while still warm. Do not rinse the noodles. Stir through to coat evenly with the sauce - repeat every now and then untill the sauce has nicely been absorbed.
Refrigerate untill needed - it gets better the longer it stands and it will last a good week or two in the fridge.
Make it at least a day or two in advance to give the flavours time to develop and the sauce to penetrate the pasta.