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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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This recipe came from a Family Circle publication Quick and Easy Meals-Jan 1979 . I have listed the ingredients as published but the amount of curry dressing given in the recipe makes the salad a little too creamy for my taste. I usually add about 2/3 of it to the salad and save the rest to use as a sauce for other things. It is very good with omelets or chicken tenders. Cook time is refrigeration time. Ingredients:
1 (8 ounce) package small shell pasta |
1/3 cup bottled vinaigrette dressing |
1 large red delicious apple, cored and diced |
1 cup seeded and diced cucumber |
1 cup slivered red onion |
3/4 cup mayonnaise or 3/4 cup salad dressing |
3/4 cup sour cream |
1 -3 teaspoon curry powder, to taste (i use spice islands) |
shredded iceberg lettuce (for serving) (optional) |
paprika (for serving) (optional) |
Directions:
1. Cook and drain pasta according to package directions.
2. Pour into a large bowl (see note) and toss with vinagrette dressing.
3. Add apple, cucumber and onion and mix well.
4. Combine mayonnaise, sour cream and curry powder in a small bowl.
5. Add to other ingredients and mix gently to combine.
6. Cover and refrigerate several hours to chill and blend flavors.
7. To serve, line a glass salad bowl with lettuce and spoon salad on top.
8. I like to garnish with a sprinkle of paprika.
9. *Note:if you mix in a plastic bowl, the curry powder may stain it.
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