Naughty Curry Pasta Salad Recipes

CURRIED PASTA SALAD

Steps:

• Boil the pasta in salted water for 8 mins. Drain, then cool under the cold tap.
• Meanwhile, mix the mayo, curry paste, yogurt, lemon juice, chutney and sultanas with plenty of seasoning. Add the pasta, coriander, cucumber and celery, and toss everything together to coat in the curried mayonnaise. Pack into a container or bowl.

DUFF'S CURRIED PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente; drain and toss with the milk in a large bowl.
• Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool. Whisk the mayonnaise, chutney and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing. Season with 1/4 teaspoon salt, and pepper to taste.
• Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined. Stir in the pasta and toss to coat. Cover and refrigerate until serving.

NAUGHTY CURRY PASTA SALAD

Steps:

• Dry roast the Spice Mix spices, except for the ginger powder and the paprika. Whizz it to a powder in your coffee grinder, then mix in the ginger powder and paprika. Set aside.
• Cook the pasta until it is done but still somewhat firm. Rinse with cold water.
• Combine the pasta with the vegetables in a large bowl. Stir in the salad dressing. Add salt and 1 1/2 Tb of the spice mix.
• In a small skillet, heat a dab of oil until it is sizzle-hot. Add the black mustard seeds. As soon as they have quit popping, dump them in the pasta bowl.
• Mix everything together. Cover and refrigerate. It's best to let it chill at least an hour before chow time, if you can stand it.

CURRY PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In a large bowl, combine the curry powder, salt, mayonnaise and lemon juice. Add cooked pasta and toss to coat. Then add the apple, sultanas or raisins, green onion, carrots, tofu and nuts. Mix well. Serve and enjoy!

LAYERED CURRY PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• Meanwhile, in 4-quart glass salad bowl or 13x9-inch glass baking dish, layer salad greens, carrots, peas and tomatoes.
• In large bowl, stir together seasoning mix, mayonnaise and curry powder; stir in pasta. Spread pasta mixture over vegetables in salad bowl. Just before serving, sprinkle with almonds. Serve immediately, or refrigerate up to 2 hours before serving.

CURRY PASTA

Steps:

• Start sauce first, as it needs to simmer to thicken.
• Pour the can of broth into a medium sized pot and start simmering it.
• Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
• Add the curry powder, whisking to make sure there are no lumps.
• Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
• In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
• When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
• Sample the sauce again to be sure the flavor is right for you. Notice how the coconut cream enhances the curry flavor without diluting it-mmmm!
• Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
• Serve the sauce over the pasta with a side of crusty bread to dip.

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING

Steps:

• In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
• Make the dressing:
• In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
• Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.