Duff's Curried Pasta Salad
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
230 g
Elbow Macaroni1 cup
Milk (cold)1 cup
Peanut Oil2 tbsps
Mayonnaise1 cup
Rice Wine Vinegar1 cup
Scallions (chopped)Directions:
1
Bring a large pot of salted water to a boil
2
Add the macaroni and cook until al dente; drain and toss with the milk in a large bowl
3
Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute
4
Whisk in the peanut oil and cook until the oil is curry-colored; let cool
5
Whisk the mayonnaise, chutney and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing
6
Season with 1/4 teaspoon salt, and pepper to taste
7
Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined
8
Stir in the pasta and toss to coat
9
Cover and refrigerate until serving
10
Photograph by Rick Lew