Curried Pasta Salad
Recipe: #21374
October 17, 2015
Categories: Salads, Side Dishes, Mushrooms, Peppers, Indian, Christmas, Easter, Vegetarian, Salad Dressing, Kosher Dairy, more
"Dragging out my old Woman's Weekly cookbook, looking for salads over summer, I found this old family favourite. Small elbow pasta works well in this recipe also. Delicious salad, with the tastes of India. Please Note: I have posted the recipe as written in the book, but I use half the oil stated and 3 teaspoon curry powder."
Original is 4 servings
Ingredients
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- CURRY DRESSING INGREDIENTS
Nutritional
- Serving Size: 1 (170.5 g)
- Calories 522.6
- Total Fat - 37.1 g
- Saturated Fat - 6.6 g
- Cholesterol - 25.3 mg
- Sodium - 151.2 mg
- Total Carbohydrate - 34 g
- Dietary Fiber - 3.8 g
- Sugars - 4.5 g
- Protein - 13.6 g
- Calcium - 114.5 mg
- Iron - 2.1 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook pasta in large saucepan of boiling water until tender, drain.
Step 2
Meanwhile, make curry dressing. Place curry powder and sugar in small bowl, gradually whisk in oil, vinegar and cream.
Step 3
Place pasta in large bowl with capsicum, chives and mushrooms. Add dressing, toss to combine.
Tips
No special items needed.
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