Curry Noodle Salad
Curry Noodle Salad. This authentic recipe is simple to make and guaranteed to impress.
Ingrédients
- 250 g pasta (elbow, fusilli, or shell pasta works best) for the salad
- 1 small red or green pepper, finely chopped for the salad
- 1 carrot, grated for the salad
- ½ cup frozen peas, cooked and cooled for the salad
- ¼ red onion, finely chopped for the salad
- 1 cup mayonnaise for the dressing
- 2 tbsp chutney for the dressing
- 1 tbsp sugar for the dressing
- 1 tbsp vinegar or lemon juice for the dressing
- ½ tsp salt for the dressing
- black pepper, to taste for the dressing
Instructions
- Cook the pasta according to the packet instructions until soft but not mushy. Drain and rinse under cold water to stop the cooking.
- In a large bowl, mix the cooled pasta with chopped pepper, grated carrot, peas, and onion.
- In a separate bowl, whisk together the mayonnaise, chutney, curry powder, sugar, vinegar, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until everything is well coated.
- Refrigerate for at least one hour before serving to let the flavours develop.
