Description
Curried Pasta Salad is a vibrant and flavorful cold pasta dish that combines tender rotini or penne pasta with a creamy curry-spiced dressing, fresh vegetables, dried fruits, and crunchy nuts. This easy-to-make salad is perfect as a refreshing summer side dish or a picnic favorite. Optional cooked chicken adds protein, but it can easily be made vegetarian by omitting the meat.
Ingredients
Scale
Pasta and Protein
- 12 ounces rotini or penne pasta
- 1 cup cooked chicken, diced (optional)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon curry powder
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Mix-ins
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, finely chopped
- 1/2 cup raisins or dried cranberries
- 1/3 cup roasted cashews or almonds, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta: Cook the rotini or penne pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to cool completely and stop the cooking process.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, plain Greek yogurt, curry powder, honey, lemon juice, salt, and black pepper until the mixture is smooth and creamy.
- Combine salad ingredients: Add the cooled pasta to the dressing bowl along with the diced cooked chicken if using. Add the finely chopped celery, diced red bell pepper, finely chopped red onion, raisins or dried cranberries, and chopped roasted nuts. Toss all ingredients together until the pasta is evenly coated with the curry dressing.
- Finish and chill: Stir in the chopped fresh parsley for brightness and flavor. Taste and adjust seasoning if necessary. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld beautifully.
- Serve: Serve the curried pasta salad chilled as a delicious side dish for summer meals, picnics, or potlucks.
Notes
- For a vegetarian version, omit the chicken or substitute with chickpeas.
- Adjust the amount of curry powder to increase or decrease the curry flavor intensity.
- This salad can be prepared ahead and keeps well refrigerated for up to 3 days.
