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Curry Pasta Salad

Curry Pasta Salad Recipe

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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 8 ounces rotini or other short pasta
  • 1 cup plain Greek yogurt
  • 2 tablespoons mild curry powder
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper, diced small
  • 1 cup frozen green peas, thawed
  • 1/3 cup golden raisins
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup sliced almonds, toasted

Method
 

  1. Cook the pasta in salted boiling water until al dente, about 8 minutes. Drain, rinse under cold water until cool, and drain well again.
  2. In a large bowl, whisk together the yogurt, curry powder, honey, lemon juice, olive oil, salt, and pepper until smooth.
  3. Add the cooled pasta, bell pepper, peas, raisins, and red onion. Fold gently until everything is evenly coated.
  4. Scatter the toasted almonds and cilantro on top, toss once more, and serve.

Notes

The salad gets better as it sits, so it is a great make-ahead lunch. If you are serving it later, hold back the almonds and stir them in at the last minute so they stay crunchy. The dressed salad keeps at room temperature for up to an hour if you plan to serve a buffet.