Curried Pasta Salad

This is a very simple and easy to make pasta salad with a tangy light curry flavour. I just used what I had in the fridge, which was red capsicum, purple heirloom carrots, spring onions and corriander. You can use anything you want to give it a little freshness and crunch. Snow peas, celery and cherry tomatoes are all good.

To make dressing for 500g of pasta, combine:

  • 1/2 cup locally-sourced olive oil
  • 1/2 cup white vinegar
  • 2 1/2 Tbsp sugar
  • 1 1/2 Tbsp good quality curry powder

Toss together with cold pasta and finely sliced vegetables. You may wish to double the quantity of dressing or halve the pasta for a stronger flavour. The flavours will improve the second day. Store covered in the fridge to prevent drying out.

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Published in: on September 4, 2011 at 4:54 pm  Comments (2)  
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