Creamy Curry Pasta Vegetable Salad Recipe

Creamy Curry Pasta Vegetable Salad Recipe

Ingredients

Makes 4 to 6 servings

• 8 ounces radiatore or other bite-size pasta
• 2 cups cauliflower, cut into 1-inch florets
• 1 small red bell pepper, cut into 1/4-inch dice
• 1/2 cup minced red onion
• 1 cup ripe grape tomatoes, halved
• 1/2 medium English cucumber, peeled and cut into 1/4-inch dice
• 2 tablespoons minced fresh cilantro
• 2 tablespoons fresh lemon juice
• 2 teaspoons Madras curry powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground cayenne
• 1/3 cup grapeseed oil
• chopped unsalted roasted cashews, for garnish

Method

1. In a pot of boiling salted water, cook the pasta, stirring occasionally, until al dente, about 10minutes
2. About halfway through the cooking time, add the cauliflower
3. Drain, rinse with cold water and transfer to a large bowl
4. Add the bell pepper, onion, tomatoes, cucumber and cilantro
5. Set aside
6. In a small bowl, combine the lemon juice, curry powder, sugar, salt and cayenne
7. Stir in the oil and blend well
8. Pour the dressing onto the salad and toss gently to combine
9. Sprinkle the salad with chopped cashews
10. Serve chilled or at room temperature

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