Crunchy Curry Pasta Salad
- Ready In:
- 41mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 8 ounces barilla plus farfalle pasta (Butterfly)
- 1 tablespoon curry powder
- 2 tablespoons mayonnaise
- 3 tablespoons Greek yogurt
- 2 tablespoons lemon juice
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup golden raisin
- 1⁄2 cup green onion, white and green parts, sliced thin
- 2 medium carrots, peeled and shredded
- 1 fuji apple, quartered and cored, then cut each quarter into three wedges and slice thinly
- 1⁄4 cup dry roasted salted peanut, coarsely chopped
- 2 cups green cabbage, thinly sliced
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon onion powder
directions
- Put the pasta on to cook in salted water.
- Mix curry powder, mayonnaise, Greek yogurt, lemon juice and Kosher salt in a large bowl.
- Add the golden raisins, shredded carrots, green onions, and apple. Mix well.
- Add the cooked, drained pasta and mix lightly.
- Place the sliced cabbage in a different bowl and toss lightly with the celery salt and onion powder.
- Add seasoned cabbage and roasted peanuts to the large bowl, toss lightly.
- Taste to see if it pleases you and re-season if needed.
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RECIPE SUBMITTED BY
Hello from the Willamette Valley in Oregon, truly a land of milk and honey.
Cooking is my favorite hobby, but as I still work full time, meals must taste great and be relatively healthy, but be quick to fix. There is not a lot of time for complicated, time-consuming recipes. I like to keep things simple while maintaining top flavor. Have recently re-discovered my big food processor and am enjoying letting it speed up the prep work wherever possible.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">