Curry Pasta Salad

Curry Pasta Salad

34
MARBALET 50

"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

servings 233 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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!

Reviews

34
  1. 45 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 othe...

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 dress...

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 like...

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

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!

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 ...

I used pumpkin seeds instead of pinenuts. I also grated the apple the same as the carrot. I added about a tbsp of honey.

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 ...