Plant-Based

Curry Pasta Salad

Toasted curry powder is combined with yogurt, buttermilk and mayonnaise for an aromatic and creamy dressing for this curry pasta salad.

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Servings
8
Prep Time
25 min
Duration
25 min

Ingredients

  • 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

Preparation

  1. Cook pasta according to package directions. Drain, mist with cooking spray and cool to room temperature on a tray.
  2. 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.

Nutrition Information

  • Serving Size 1/8 of recipe
  • Calories 289
  • Carbohydrate Content 38 g
  • Cholesterol Content 3 mg
  • Fat Content 9 g
  • Fiber Content 5 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 106 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g