Curry Pasta Salad

Curry Pasta Salad

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
1/4 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)


  1. 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.
  2. 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.

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

Check out more recipes for Middle Eastern