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Salads

Curried Pasta Salad

By 28/08/2018 No Comments

Day 14 of Salad a Day

Curried Pasta Salad

I’ve been making this curried pasta salad since I was in my pasta/noodle eating phase as a teenager. I’ve never really gotten over my love of pasta, but every now and then I mix it up by trying a different type of pasta. This one I make with a buckwheat pasta which makes it gluten free. However, I really love it with elbow shaped pasta and even macaroni.

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Curried Pasta Salad

  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: Australian

Ingredients

  • 250 grams pasta
  • 1 red capsicum
  • 1 green capsicum
  • 3 shallots
  • 200 grams champignons
  • 2 tablespoons apple cider vinegar
  • 3 teaspoons curry powder
  • 2 tablespoons oil
  • 2 teaspoons rapadura sugar

Instructions

  1. Cook pasta according to directions on the packet.
  2. Drain and place in bowl.
  3. While pasta is cooking, dice capsicums finely.
  4. Slice shallots finely.
  5. Drain and rinse champignons, halve or quarter if necessary. They should be a similar size to the capsicum pieces.
  6. Combine dressing ingredients in a jar and shake well to combine.
  7. Add capsicum, shallots and champignons to the pasta.
  8. Pour dressing over the pasta and vegetables and stir through gently.
  9. Serve warm or cold.

Notes

I used a buckwheat pasta, which makes the recipe gluten-free. I bought the pasta from the health food store. However, any small pasta shape will work for this recipe.

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This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.

salad a day[wpurp-searchable-recipe]Curried Pasta Salad – – pasta, red capsicum, green capsicum, shallots, champignons, apple cider vinegar, curry powder, oil, rapadura sugar, , Cook pasta according to directions on the packet.; Drain and place in bowl.; While pasta is cooking, dice capsicums finely.; Slice shallots finely.; Drain and rinse champignons, halve or quarter if necessary. They should be a similar size to the capsicum pieces.; Combine dressing ingredients in a jar and shake well to combine.; Add capsicum, shallots and champignons to the pasta.; Pour dressing over the pasta and vegetables and stir through gently.; Serve warm or cold.; ; – I used a buckwheat pasta, which makes the recipe gluten-free. I bought the pasta from the health food store. However, any small pasta shape will work for this recipe. – Salad – Australian – Eat – Salads[/wpurp-searchable-recipe]

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