Curried Pasta Salad
Fresh & zingy pasta salad full of colour
Servings 20 people
Cost $24.00
Equipment
- 1 Bowl large
- 1 Grater
- 1 Glass Jar medium
- 1 Saucepan medium
Ingredients
- 2 cups Pasta
- 1 tin Corn kernels drained
- 1 Capsicum, colour of your choice diced
- 1 Onion diced
- 1 Carrot grated
Dressing
- 1/2 cup Sugar white
- 1/2 cup Olive oil
- 1/2 cup White vinegar
- 1 dessertspoon Curry powder
Instructions
- Fill saucepan with salted water & put over high heat to boil.
- Once water is boiling, add pasta & cook until al dente.
- Drain & rinse pasta with cold water to stop cooking process. Set aside.
- While the pasta is cooking, grate the carrot, dice the onion and capsicum & drain the corn kernels.
- Add vegetables & pasta to a large bowl.
- In a medium jar, combine all dressing ingredients & give it a good shake to combine.
- Add most of the dressing to the bowl, keeping about 1/3 cup aside for later.
- Mix all ingredients together until well combined & then refrigerate until needed.
- Just before serving, take out of the fridge & add remaining dressing & combine well.
- Great served as a side for a BBQ or just on its own for a tasty lunch.
Notes
Pasta - Any shape of pasta will do for this recipe. It is a personal choice. I prefer to use a shape such as small shells or macaroni. One that will hold on to the dressing.
Vegetables - The vegetables used in this recipe can be swapped out for others that you would prefer. Anything fresh and crunchy will be delicious. I like to use a combination of colours of capsicum and other vegetables just for the visual aspect.
Dressing - I like to keep aside some of the dressing to top it up just before serving as the dressing does seem to soak in to the pasta a little, and I like the freshness of lots of dressing.