Curry Pasta Salad Recipe -
Curry Pasta Salad Recipe

Curry Pasta Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
  2. 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!
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2007

Loved this recipe. I made this for a crowd, so I beefed up the recipe considerably. Used two packages of tri-color pasta, and pretty much doubled everything else. Like other cooks, I added lots more of the mayo+curry dressing -- about two cups mayo and four tablespoons curry, and it was perfect for the amount of pasta I had. I also didn't have raisins, so I used "craisins", or dried cranberries. Subbed out pine nuts for chopped toasted almonds. I left out the tofu. This would have tasted GREAT with diced ham. I'll definitely make this again. (Oh, and I added the apples in lemon juice right before serving. This was a nice way to avoid the drying-out that other cooks have noticed.)

Most Helpful Critical Review
Sep 14, 2007

It was 4 star tasty, but i spent a day and a half trying to get the consistency right. I would recommend trying it at home, with extra ingredients on hand, in your spare time. I wanted it for a party the next day and was disappointed with the initial results. It definably needs lots more of the sauce, but how much more depends on your tastes. I found it kinda dry even with the extra sauce, but on top of lettuce and with a few sliced grapes it was really good.

Jun 30, 2006

Made this with normal pasta not tri-colour, didn't have any tofu so omitted that and used yogurt instead of mayo to make it healthier. Doubled up all the ingredients except for the pasta as others suggested.Absolutely delicious, tasted very much like coronation chicken. Needs to be eaten on the same day or the pasta absorbs all the sauce, I revived it with a little olive oil.

Jul 14, 2003

This is a delicious recipe. I reccomend it highly. I made it twice in two weeks. I tried it with orzo and it was really good. I did find that I needed to double the quantity of the curry dressing that you mix in for my own liking.

Oct 24, 2008

Tastes great.. The first time I made it i used tofu, second time, I used chickpeas-YUM! I feel that the amounts used in the recipe are not enough. I just added more of everything until I liked it. I actually think this tastes better the next day.

Feb 17, 2008

Really good. I added brown sugar to the dressing and it was great.

Mar 26, 2007

My boyfriend and I love this side dish. I added more curry powder and lemon juice. I also added seasoned salt and blackpepper. It was delicious!

Jul 14, 2003

I love this salad! I substituted jicima (I had some I needed to use up) for the apple, which worked wonderfully. The 1/4 cup of crumbled tofu is a savory addition that works extremely well with the curry dressing. Like the previous reviewer, I doubled the curry dressing.


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  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 39.3 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 35 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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