Best Curried Pasta Salad Recipes

CURRIED PASTA SALAD

Steps:

• Boil the pasta in salted water for 8 mins. Drain, then cool under the cold tap.
• Meanwhile, mix the mayo, curry paste, yogurt, lemon juice, chutney and sultanas with plenty of seasoning. Add the pasta, coriander, cucumber and celery, and toss everything together to coat in the curried mayonnaise. Pack into a container or bowl.

DUFF'S CURRIED PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente; drain and toss with the milk in a large bowl.
• Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool. Whisk the mayonnaise, chutney and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing. Season with 1/4 teaspoon salt, and pepper to taste.
• Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined. Stir in the pasta and toss to coat. Cover and refrigerate until serving.

CURRIED SALMON PASTA SALAD

Steps:

• Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

CURRIED CHICKEN AND BOW TIE PASTA SALAD

Steps:

• Poach chicken by placing in a large pot with enough cold water to barely cover.
• Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters.
• Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
• Cool in poaching liquid, then drain, skin and shred.
• To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes.
• Add wine and water.
• Boil rapidly until reduced to about 3 tablespoons.
• Strain and let cool.
• Prepare curry mayonnaise by combining all ingredients until smooth.
• Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
• Mix gently until well- coated.
• If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.
• Place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
• Assemble just before serving, as the mayonnaise quickly loses its fresh look.

CURRIED CHICKEN PASTA SALAD

Steps:

• Heat a pot of water.
• Season chicken and add to water to boil for 20-25 minutes (until done).
• Remove chicken from water and set on a plate to cool.
• Add and cook pasta in chicken broth.
• Drain pasta when fully cooked.
• Separate chicken from the bone & Dice/shred chicken.
• In a bowl, Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.
• Whisk together until well combined.
• Add chicken, drained pasta, sliced celery, raisins, shallots and almonds.
• Fold together with a rubber spatula.
• Make sure it's all combined, then add more of whatever it needs.
• Make sure the sweet/savory balance is right for you! (I like mine a little sweet.).
• Chill for several hours. Serve with juicy grapes on the side.

CURRIED PASTA SALAD WITH CHICKEN

Steps:

• Cook the pasta according to the directions on the package (if you like, continue with step 2 while the pasta cooks). When cooked, drain thoroughly and rinse under cold running water until the pasta has cooled. Drain and put in a large serving bowl.
• Spray a non-stick skillet with cooking spray or melt a little butter if you prefer. Add the onion and cook for 5 minutes until softened.
• Add the korma paste and cook, stirring, for 2 more minutes.
• Stir in the apricots, tomato paste and water and cook for 1 minute. Remove from the heat and allow to cool.
• Stir together the mayonnaise and mango chutney in a bowl until blended. Drain the crushed pineapple, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture. (If using pineapple chunks, chop them finely now).
• Stir the pineapple, mayonnaise mixture, onions with korma paste and cooked chicken pieces into the pasta in the serving bowl. Toss together to coat the pasta.
• Cover and chill for 30 minutes to allow the flavours to blend.
• Serve cold and enjoy!

CURRIED PASTA SALAD

Steps:

• Cook pasta according to directions, drain, and rinse in cold water.
• In a large bowl, mix yogurt, mayonnaise, lemon juice, honey and curry powder together along with a touch of salt and pepper.
• Toss in drained pasta, prepped veggies, raisins, and cilantro.
• Fold to coat ingredients with dressing.
• Let cool and sit for at least 30 minutes to allow flavors to completely meld.

WEIGHT WATCHERS LUNCHBOX CURRIED CHICKEN PASTA SALAD

Steps:

• Put the yoghurt and mayonnaise in a bowl and stir in the korma and curry powder.
• Cook the pasta.
• Meanwhile, dice the chicken breast meat, red bell pepper, cucumber and tomatoes (if using them). Finely slice the spring onions.
• When the pasta is cooked, drain it thoroughly and pour cold water over it for a few minutes to cool it. Drain it again.
• Add the pasta, chicken and vegetables to the bowl and stir well. Season with salt and pepper if desired.
• Top with chopped fresh coriander/ cilantro (or if you like coriander as much as I do, mix some in, then sprinkle some more over the top)!

CURRIED CHICKEN & PASTA SALAD

Steps:

• Cook pasta in large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. In small dry skillet, toast almonds over low heat until golden. Transfer to a plate to cool. Return skillet to stove and add curry powder. Toast, stirring constantly over low heat until fragrant (about 30 seconds). Transfer to small bowl, stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper. In large bowl, combine chicken, raisins, scallions, celery and pasta. Add dressing and toss to coat. Taste and adjust seasonings with sale, black pepper and ground red pepper. Garnish with toasted almonds.

CURRIED CHICKEN PASTA SALAD

Steps:

• In a large bowl mix pasta and chicken. Add the onions, chinese cabbage and mango. Add the cashews, leaving 1/4 cup for garnish. Stir. Prepare the sauce: Put the yogurt in a medium sized bowl. Add the lemongrass and garlic and mix well. Add the curry powder while stirring until mixed. Gradually add the coconut milk and continue stirring until all ingredients are well mixed. Add 1 tbsp salt, adjust to taste. Add the sauce to the chicken and pasta mix. Add the cilantro leaves and stir well. Leave in the refrigerator for at least 2 hrs. Garnish with the cashews and cilantro leaves at the time of serving.Can be prepared overnight.

CURRIED CHICKEN AND PASTA SALAD

Steps:

• Cook pasta in large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside. In small, dry skillet, toast almonds over low heat about 2 minutes. Transfer to plate. Add curry powder to skillet. Toast over low heat until fragrant, or about 30 seconds. In small bowl, stir curry, mayo, yogurt, chutney, turmeric, cinnamon,and red pepper. Combine chicken, raisins, scallions, celery and pasta. Add dressing and toss to coat. Taste and adjust seasonings. Garnish w/ almonds.

CURRIED TUNA SALAD IN PASTA SHELLS

Steps:

• Cook jumbo shells per package directions and let cool.
• For Filling (Can be made ahead and refrigerated until ready to stuff shells):.
• Mix tuna salad ingredients.
• Fill cooled jumbo shells with curried tuna salad and garnish with parsley.
• Refrigerate until ready to serve.

CURRIED PASTA SALAD

Steps:

• Cook and drain pasta according to package directions.
• Pour into a large bowl (see note) and toss with vinagrette dressing.
• Add apple, cucumber and onion and mix well.
• Combine mayonnaise, sour cream and curry powder in a small bowl.
• Add to other ingredients and mix gently to combine.
• Cover and refrigerate several hours to chill and blend flavors.
• To serve, line a glass salad bowl with lettuce and spoon salad on top.
• I like to garnish with a sprinkle of paprika.
• *Note:if you mix in a plastic bowl, the curry powder may stain it.