Curry Pasta Salad the Editors of Publications International, Ltd.
Curry Pasta Salad
Makes 6 servings
|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|
|1/8||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)|
- 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.
|Calories from Fat||11 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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