Curry Pasta Salad Recipes

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DUFF'S CURRIED PASTA SALAD



Duff's Curried Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 31m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
8 ounces elbow macaroni
1/4 cup cold milk
2 tablespoons curry powder (preferably Madras-style)
1/4 cup peanut oil
2 tablespoons mayonnaise
1/4 cup mango chutney, finely chopped
1/4 cup rice wine vinegar
Freshly ground pepper
1 10-ounce bag broccoli slaw mix
1/2 cup chopped scallions
1/4 cup roughly chopped fresh cilantro

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.

CURRIED PASTA SALAD



Curried pasta salad image

Take the blueprint of Coronation chicken, omit the meat and add pasta and you have a fresh fusion side dish

Provided by Sara Buenfeld

Categories     Side dish

Time 22m

Number Of Ingredients 10

225g penne
4 tbsp light mayonnaise
4 tsp rogan josh curry paste
150g pot natural yogurt
juice ½ lemon
2 tbsp mango chutney
50g sultana
15g pack coriander , chopped
½ cucumber , deseeded and diced
2 celery sticks, diced

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.

Nutrition Facts : Calories 224 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

CURRY PASTA SALAD



Curry Pasta Salad image

This is a refreshingly exotic salad with sultanas, tofu, and nuts. This salad is a very adaptable recipe, so you can add more of anything to suit your tastes. Serve chilled over mixed greens, if desired.

Provided by MARBALET

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Yield 6

Number Of Ingredients 11

1 (8 ounce) package uncooked tri-color spiral pasta
1 teaspoon curry powder
salt to taste
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 apple - peeled, cored and finely chopped
¼ cup raisins
¼ cup chopped green onions
2 carrots, grated
¼ cup firm tofu, crumbled
3 tablespoons pine nuts

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!

Nutrition Facts : Calories 232.5 calories, Carbohydrate 39.3 g, Cholesterol 0.9 mg, Fat 5.9 g, Fiber 3.4 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 34.9 mg, Sugar 8.7 g

CURRY CHICKEN PASTA SALAD



Curry Chicken Pasta Salad image

Good for lunch or dinner, this warm-weather pasta salad is a complete meal when served over a bed of lettuce with a side of fresh sliced garden tomatoes and warm garlic breadsticks. I usually add more curry powder than the recipe calls for.

Provided by Cassie

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 3h35m

Yield 6

Number Of Ingredients 8

5 chicken breast halves
1 (8 ounce) package pasta shells
1 cup reduced-calorie mayonnaise
1 cup fat-free plain yogurt
1 teaspoon curry powder, or more to taste
½ (10 ounce) package frozen peas, thawed
4 radishes, sliced
2 green onions, sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
  • Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
  • Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
  • Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 37.5 g, Cholesterol 54.6 mg, Fat 18.3 g, Fiber 2.5 g, Protein 23.6 g, SaturatedFat 3.4 g, Sodium 364.1 mg, Sugar 7.6 g

LAYERED CURRY PASTA SALAD



Layered Curry Pasta Salad image

Take a taste adventure with a touch of curry in a deliciously layered, 30-minute pasta salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 11

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix
3 cups torn salad greens
2 cups shredded carrots
2 cups frozen sweet peas, cooked, drained
2 medium tomatoes, chopped (1 1/2 cups)
1 1/2 cups mayonnaise
1 teaspoon curry powder
1/2 cup sliced almonds, toasted

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.

Nutrition Facts : Calories 350, Carbohydrate 22 g, Cholesterol 10 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g

EASY CURRY CHICKEN PASTA SALAD



Easy Curry Chicken Pasta Salad image

Make it now or make it ahead! Purchase a bag of baby spinach and precut matchstick carrots to make this salad in no time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

1 box Betty Crocker™ Suddenly Pasta Salad™ ranch and bacon
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons curry powder
2 cups cut-up cooked chicken
2 cups fresh baby spinach leaves or baby kale leaves
1 cup chopped tomatoes
1 cup matchstick (julienne-cut) carrots
1/4 cup chopped salted roasted cashews

Steps:

  • Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), mayonnaise, sour cream and curry powder.
  • Drain pasta; rinse well with cold water. Shake to drain well.
  • Add drained pasta, chicken, spinach, tomatoes and carrots to curry mixture; toss to coat. Sprinkle with cashews. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 7 g, TransFat 0 g

NAUGHTY CURRY PASTA SALAD



Naughty Curry Pasta Salad image

Indian spices and Italian dressing? YES! No tired old 'curry powder' here. Spiral noodles and colorful vegetables, all mixed up with a light Italian dressing and a shimmering Indian spice mix of its own...

Provided by Courtney-Clove

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 cups rotini pasta
1 1/3 cups light Italian dressing, plus more as needed
2 cups broccoli florets
3 green onions, minced
1/2 cup grape tomatoes
1/3 cup carrot, chopped
salt
2 teaspoons black mustard seeds
chili flakes (optional)
1/4 cup cumin seed
1/4 cup coriander seed
1 teaspoon black peppercorns
2 whole cloves
1/2 teaspoon fennel seed
1 teaspoon paprika
1/2 teaspoon ginger powder
1/2 teaspoon asafoetida powder

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.

Nutrition Facts : Calories 502.6, Fat 16.2, SaturatedFat 1.5, Cholesterol 0.8, Sodium 644.2, Carbohydrate 76.5, Fiber 7.7, Sugar 6.4, Protein 14.9

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