Curry Pasta Salad
Browse the recipe Curry Pasta Salad
Curry Pasta Salad
YIELD Makes 6 servings
See Cooking Videos
INGREDIENTS
| 6 | ounces uncooked small shell pasta |
| 1 | container (6 to 8 ounces) lemon nonfat or low-fat yogurt |
| 2 | tablespoons fresh lime juice |
| 3/4 | teaspoon curry powder |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 1 | medium-size ripe mango, peeled and cut into 1/2-inch pieces |
| 1 | small red bell pepper, cut into 1/4-inch dice |
| 1 | to 2 green onions, thinly sliced |
| 2 | tablespoons chopped fresh cilantro leaves |
| 2 | tablespoons chopped peanuts |
| Lime wedges (optional) | |
PREPARATION:
- Prepare pasta according to package directions; drain well and set aside. Meanwhile, combine yogurt, lime juice, curry powder, salt and black pepper in medium bowl. Add pasta and stir until evenly coated with dressing.
- Spoon mango over pasta. Top with bell pepper, onion and cilantro; sprinkle with peanuts. Gently mix before serving. Serve with lime wedges, if desired.
All the elements can be prepared ahead of time and refrigerated.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
| Sodium | 133 mg |
| Protein | 6 g |
| Fiber | 2 g |
| Carbohydrate | 34 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 11 % |
| Calories | 176 |
DIETARY EXCHANGE:
| Vegetable | 1/2 |
| Fat | 1/2 |
| Fruit | 1 |
| Starch | 1 |