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July 2006 Issue
Pasta Salad
by J. Sinclair
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Curried Pasta Salad

  • 1 (16 ounce) package corkscrew pasta
  • 1/2 cup frozen peas
  • 1/4 cup shredded carrots
  • 2 tablespoons golden raisins
  • 1 cup shredded cabbage
  • 1/4 cup chopped onion
  • 1/4 cup sliced celery
  • 1/2 cup sliced almonds
  • 1 cup nonfat mayonnaise
  • 1 teaspoon curry powder
  • 3 tablespoons Balsamic vinegar
  • Salt and pepper to taste
  • 1 tablespoon Dijon mustard
  • 1 small minced shallot or garlic clove
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse and drain.

Combine the pasta, peas, carrots, raisins, shredded cabbage, finely chopped onion, celery and sliced almonds in a salad bowl.

Whisk the dressing ingredients in a bowl. Pour the dressing over the salad and toss well. Cover and refrigerate at least 1 hour to blend flavors.

  • Yields: 4 servings
  • Preparation Time: 90 minutes
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