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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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
- 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.
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