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Layered Curry Pasta Salad
This colorful layered pasta salad combines crisp vegetables with a creamy, spiced dressing for a refreshing side dish. It uses a convenient boxed pasta mix as a base, brightened with a touch of curry powder and fresh produce. The crisp greens, sweet peas, and juicy tomatoes provide a satisfying crunch that pairs perfectly with the rich dressing. Toasted almonds add a final layer of nutty flavor and texture. It is a great choice for potlucks, picnics, or a quick weeknight meal.
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
- 1Arrange the torn salad greens, shredded carrots, cooked sweet peas, and chopped tomatoes in even layers inside a large glass bowl or a rectangular baking dish.
- 2Cook the pasta mix according to the package directions. Drain the noodles and rinse them thoroughly under cold water, shaking the strainer to remove as much moisture as possible.
- 3Whisk 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, then spread this mixture evenly over the layered vegetables.
- 4Garnish the top with sliced almonds just before you are ready to eat. Serve the salad immediately or chill it in the refrigerator for up to two hours.
- 5Toast the raw almonds by placing them in a dry skillet over medium heat. Cook for 5 to 7 minutes, stirring frequently at first and then constantly as they begin to turn light brown.