Curried Pasta Salad

A perfect summer salad that is filling and nutritious. Easy to make and makes a big batch to get you through the week’s lunches. Or serve as a side dish with your main meal.
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4 people

Ingredients
  

  • 200 g pasta (I use gluten free penne)
  • 2 cups cauliflower
  • 1 tbsp peanut butter
  • 2 tsp curry powder
  • 1/2 tsp cumin powder
  • 1 tsp rice malt syrup
  • 1/2 tsp paprika
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar
  • 1/4 cup filtered water
  • 1 red capsicum, chopped into small pieces
  • 1 cup cucumber, chopped into small pieces
  • 1 cup red cabbage, thinly sliced
  • 1/2 cup mixed herbs (I used fresh mint and parsley and a sprinkle of dried oregano)
  • Salt and Pepper

Instructions
 

  • Cook pasta according to instructions so it is al dente
  • A couple of minutes before pasta is ready, add cauliflower to the pot and boil
  • Drain and rinse with cool water. Allow to cool
  • Add to blender: peanut butter, curry powder, cumin powder, rice malt syrup, paprika, olive oil and apple cider vinegar.
  • Blend whilst slowly adding water until desired consistency is reached (I like it slightly runny)
  • Combine pasta, cauliflower, chopped vegetables and herbs to large mixing bowl
  • Add curry dressing and mix until all combined
  • Add salt and pepper as required

Notes

This is a recipe adapted from one that I used to make years ago (Source unknown)
It is great to make a big batch of this and can be eaten as a side dish or for lunch.
Measurements of pasta and vegetables are approximate. Adapt as required for personal taste

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