12 oz quinoa, whole-wheat or brown rice penne or farfalle pasta (TRY: TruRoots Ancient Grains Penne)
Olive oil cooking spray
2 tbsp Madras-style curry powder
1/4 cup olive oil mayonnaise
1/4 cup plain Greek yogurt
1/4 cup buttermilk
1 tbsp raw honey
Sea salt and fresh ground black pepper, to taste
1 Granny Smith apple, cored and diced
1 red bell pepper, seeded and diced
3 cups lightly packed baby spinach
1 cup diced celery
1/4 cup coarsely chopped fresh cilantro leaves
Cook pasta according to package directions. Drain, mist with cooking spray and cool to room temperature on a tray.
In a small nonstick skillet on medium-low, add curry powder and toast until fragrant, about 1 minute. Transfer to a large bowl and add mayonnaise, yogurt, buttermilk and honey; whisk until combined. Season with salt and black pepper. To a large bowl with dressing, add pasta, apple, bell pepper, spinach, celery and cilantro and stir until combined. Season with additional salt and black pepper.
This recipe yields a generous amount of dressing – either toss the desired amount of dressing to coat the salad lightly right before serving, or serve the dressing alongside so your guests can dress it themselves. Or, you can go the route that many traditionalists take in the Midwest – they pour on enough dressing to lightly coat the salad (we suggest using about half of the dressing) and set it in the fridge to allow the dressing to trickle down and coat the veggies.
Keep your family far from boredom by changing up our curried soup each time you make it. Try stirring in 1 cup of cooked quinoa or brown rice, 8 ounces of cooked and shredded chicken (skinless, of course) or 8 ounces of cubed firm tofu.