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Creamy Layered Curry Pasta Salad
Crisp greens, sweet peas, and juicy tomatoes meet a rich, spiced dressing in this colorful side dish. It uses a convenient boxed pasta mix as a base, brightened with a touch of curry powder for an unexpected twist. You'll love how the toasted almonds add a final layer of nutty texture right before serving. It's a fantastic option for picnics or potlucks since the layers hold up beautifully in the bowl.
Ingredients
- 1 box Betty Crocker™ Suddenly Salad™ ranch & bacon salad mix
- 3 cups torn salad greens
- 2 cups shredded carrots
- 2 cups frozen sweet peas, cooked, drained
- 2 medium tomatoes, chopped (1½ cups)
- 1½ cups mayonnaise
- 1 teaspoon curry powder
- ½ cup sliced almonds, toasted*
Instructions
- 1Toast the sliced almonds in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until they begin to brown, then constantly until light brown. Remove them from the pan immediately so they don't burn.
- 2Cook the pasta mix according to the package directions. Drain the noodles and rinse them thoroughly under cold water to stop the cooking process and cool them down quickly.
- 3Arrange the torn salad greens, shredded carrots, cooked sweet peas, and chopped tomatoes in even layers inside a large glass bowl or a 13x9-inch glass baking dish.
- 4Whisk the mayonnaise, curry powder, and the seasoning packet from the pasta box together in a large mixing bowl. Fold the cooled pasta into the dressing until well coated.
- 5Spread the dressed pasta evenly over the layered vegetables. Top with the toasted almonds just before serving so they retain their crunch.
Notes
- Make ahead: You can assemble the salad and refrigerate it for up to 2 hours before serving. Wait to add the almonds until the last minute.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The greens will soften over time.
- Swap: If you don't have the specific boxed pasta mix, use 6 ounces of your favorite short pasta and a packet of dry ranch seasoning.