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Spicy English Seven-Layer Salad

By: Miss Sriri

"This seven-layer salad takes some inspiration from the salads they sell at Boots (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques!"

Rate/Review | Read Reviews (17)

Prep Time:
25 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 cups small seashell pasta
4 carrots, peeled and julienned
1/2 head leaf lettuce - rinsed, dried, and chopped
1 medium cucumber, peeled, seeded, and diced
3/4 cup frozen green peas
1/2 cup frozen whole-kernel corn
2 cups mayonnaise
2 tablespoons brown sugar
1 tablespoon curry powder
1/2 teaspoon garlic salt
1 cup shredded Cheddar cheese

Directions

Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.