CURRIED PASTA SALAD
Take the blueprint of Coronation chicken, omit the meat and add pasta and you have a fresh fusion side dish
Provided by Sara Buenfeld
Categories Side dish
Time 22m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 224 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
CURRIED VEGETABLE PASTA SALAD
If the salad is refrigerated, the dressing may thicken. Before serving, add a tablespoon or so of milk to thin. If your supermarket has a salad bar, pick up several colors of bell peppers to save prep time.
Provided by Miss Annie
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in boiling water until al dente, 8-10 minutes.
- While pasta cooks, combine in a large bowl, the mayonnaise, chutney, curry, salt, and cayenne; mix well.
- Add the bell peppers, peas, and scallions or chives; toss to combine.
- Drain pasta and rinse with cold water.
- Drain again.
- Add the pasta to the bell pepper mixture and toss well.
- Serve the salad on a bed of spinach leaves, if desired.
- Sprinkle with cilantro, and almonds, if desired.
Nutrition Facts : Calories 274.6, Fat 4.4, SaturatedFat 0.5, Sodium 181.8, Carbohydrate 53.9, Fiber 9.6, Sugar 3.4, Protein 7.7
DUFF'S CURRIED PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 31m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
CHUTNEY CURRY PASTA SALAD
Steps:
- -Boil pasta according to bag instructions -In a serving bowl, combine mayo, chutney, and curry. -Meanwhile, toast almonds until just browning, set aside. -When pasta is done al dente, rinse with cool water. stir into mayo sauce. -Stir in the almonds and cranberries, reserving a few for a garnish on top.
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
CURRY CHICKEN PASTA SALAD
Good for lunch or dinner, this warm-weather pasta salad is a complete meal when served over a bed of lettuce with a side of fresh sliced garden tomatoes and warm garlic breadsticks. I usually add more curry powder than the recipe calls for.
Provided by Cassie
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 3h35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
- Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
- Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
- Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 37.5 g, Cholesterol 54.6 mg, Fat 18.3 g, Fiber 2.5 g, Protein 23.6 g, SaturatedFat 3.4 g, Sodium 364.1 mg, Sugar 7.6 g
WONDERFUL CHICKEN CURRY SALAD
I created this salad for a party last year. It tastes wonderful, and everyone asks for the recipe. Serve on croissants or lettuce leaves. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish).
Provided by KWARD
Categories Salad Curry Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
- In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 30.1 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 4.2 g, Sodium 209.9 mg, Sugar 11.9 g
CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING
I could eat a gallon of this at least once a week! What a delicious change from the ordinary chicken pasta salad. From Gourmet Magazine, July 1990.
Provided by anovamom
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
- In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
- Add the cream and cook the mixture, whisking until slightly thickened.
- Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
- Add the dressing to the pasta mixture, tossing to combine well.
- Season with salt and pepper.
Nutrition Facts : Calories 864.9, Fat 32.4, SaturatedFat 14.6, Cholesterol 198.9, Sodium 141.2, Carbohydrate 84.2, Fiber 12.3, Sugar 1.6, Protein 59.7
TURKEY CHUTNEY PASTA SALAD
Prize-Winning Recipe 2009! Savor the perfect balance of exciting flavors in this quick-and-easy pasta creation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Meanwhile, in large bowl, stir together Seasoning and Crouton Blend, mayonnaise, sour cream, chutney and curry powder. Stir in turkey, cashews and raisins.
- Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into salad mixture. Spoon onto serving platter. Top with green onion and cilantro. Serve immediately, or cover and refrigerate 1 hour to chill.
Nutrition Facts : Calories 500, Carbohydrate 48 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 1/2 g
CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING
Categories Salad Milk/Cream Chicken Pasta Tomato Quick & Easy Lunch Basil Curry Summer Boil Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 14
Steps:
- In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
- Make the dressing:
- In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
- Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.
CHICKEN CURRY PASTA SALAD
We added pineapple, coconut and curry powder to pasta salad for an international flair. It's ready in just 40 minutes.
Provided by Mandy Heaston
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and rinse with cold water.
- While pasta is cooking, mix cream cheese, mayonnaise, dijon mustard, lemon juice and curry powder in a medium bowl. Set aside.
- Mix all remaining ingredients in a large bowl. Add dressing and stir well.
- Place in refrigerator for at least 10 minutes. Serve cold.
Nutrition Facts : ServingSize 1 Serving
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