Raisins, tofu, and almonds give this curry pasta salad a light new twist. You can modify this salad’s recipe by adding more of whatever to suit your preferences. If desired, serve cold over a bed of mixed greens. Raisins can be swapped out for sultanas.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 1 (8 ounce) package uncooked tri-color spiral pasta
- 1 teaspoon curry powder
- salt to taste
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 apple – peeled, cored and finely chopped
- ¼ cup raisins
- ¼ cup chopped green onions
- 2 carrots, grated
- ¼ cup firm tofu, crumbled
- 3 tablespoons pine nuts
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain.
- Combine curry powder, salt, mayonnaise, and lemon juice in a large bowl. Add cooked pasta and toss to coat. Mix in apple, raisins, green onion, carrots, tofu, and pine nuts.
Nutrition Facts
| Calories | 233 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 35 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good salad but it has a very strong curry flavour so either cut down the spice or only make it for those who you know love curry!
solidly good tasting recipe.
kind of dry. maybe add a little yogurt to add creaminess and dept of flavor
yummy and simple. 🙂
SO GOOD! I did this with whole wheat pasta instead of multi- colored and I doubled everything but the pasta. I quadrupled the curry, mayo and salt. It would also be good with edamame in it.
very nice salad recipe — thank you!
Used grilled chicken instead of tofu. Absolutely amazing.
Made the recipe as is, though I thought something was missing. So I added some things..don’t remember my actual measurements, but I think I used 3 tsp of curry powder total. And also upped the mayo to 3 to 4 tbsp. Added a tsp of cumin, half a tsp cayenne pepper, a few dashes of cinnamon. Ran out of lemon juice so I added about a half tbsp of apple cider vinegar. I’m not the best cook, so the added ingredients might not make sense, but it worked for me! Oh I also used leftover roasted chicken (shredded up) instead of tofu. And decided to throw in some wilted spinach (I’m trying to sneak in more greens)
This was a great curry salad. I made it for work and everyone loved it. I made my own changes as i just omitted the tofu and nuts and added some turkey. Will def make again!
I love curry and this definitely satisfied my taste buds! I only had raisins, tofu, and green onions on me and it still turned out fab. I really liked the sweet addition that came from the raisins. Yum!
Alright. It was a little bland.
Tastes great.. The first time I made it i used tofu, second time, I used chickpeas-YUM! I feel that the amounts used in the recipe are not enough. I just added more of everything until I liked it. I actually think this tastes better the next day.
Pretty good and pretty forgiving. No tri color pasta so used regular ole shell pasta. I used honey roasted peanuts since that’s what I had. Also added a tbsp of sour cream with a tsp of sugar mixed in. The apples give a nice zing to this recipe.
Good recipe. I doubled the sauce. Thanks.
I used pumpkin seeds instead of pinenuts. I also grated the apple the same as the carrot. I added about a tbsp of honey.
This is a good tasting dish that can easily be made into a complete meal. I did make some substitutions because I didn’t have some ingredients on hand though. I added more ‘sauce’ by putting in more curry and mayo and added some EVOO for liquid with the lemon juice. I also ommitted the tofu but added some diced ham. Hubby, a big curry fan, had two helpings so it passed the test!
I played with this recipe a bit (I used blended tofu instead of mayonaise, e.g.), and I agree more “sauce” is needed, but this recipe is excellent as is or with added/subtracted ingredients! Start with this as your basic recipe and add/subtract to your liking- it’s delicious!
I rarely give such a bad review to a recipe, but this was not good. The curry flavor didn’t seamlessly integrate itself with the dressing, but was overpowering. Also, the lemon juice gave the dish an almost vinegary, unpleasant taste. My fiance and I gave up, threw away the leftovers, and ordered pizza. I won’t make this again.
Really good. I added brown sugar to the dressing and it was great.
It was 4 star tasty, but i spent a day and a half trying to get the consistency right. I would recommend trying it at home, with extra ingredients on hand, in your spare time. I wanted it for a party the next day and was disappointed with the initial results. It definably needs lots more of the sauce, but how much more depends on your tastes. I found it kinda dry even with the extra sauce, but on top of lettuce and with a few sliced grapes it was really good.
Other reviewers were right: double the dressing. I also added jicama as somebody suggested along with applies and raisins (hubby doesn’t eat grated carrots so I had to omit that). I made a lot for next day lunch and leftover tasted very good with the flavor developed even more. I recommend doubling the recipe.