Thursday, October 18, 2012

Curried Pasta Salad

Ahh fall. 

A couple of weeks ago we made the trek to Wisconsin to kick back, soak in the scenery and most importantly, to celebrate my father-in-law's 70th birthday. Rest assured there was plenty of swimming, drinking, celebrating, and oh yes, eating to be done.
Now, three households, consisting of 6 adults and 5 kids sharing a single kitchen for a few days can pose some unique challenges, especially when everyone has their own agenda - food allergies, vegetarians, carnivores, diabetics, picky kids, you get the idea.

My solution? Make as much as possible ahead of time so you can sit back, relax, and sip a Mai Tai by the (yes, indoor) pool. In addition to a batch of egg-free chocolate chip cookies and a few loaves of banana bread I had stashed in the freezer, this easy salad also made the trip and was a tasty accompaniment to sandwiches and salad greens all weekend long.
Curried Pasta Salad
adapted from The Barefoot Contessa Cookbook by Ina Garten

4 cups small pasta (such as stellina, ditalini, or similar), prepared according to package instructions, rinsed in cold water and drained.
1/2 cup plain Greek yogurt
1/2 cup fruity, good quality olive oil
2 tsp white wine vinegar
2 tsp curry powder
1/2 tsp tumeric
2 tsp kosher salt
2 tsp black pepper (cut it back to 1 tsp if you're serving kids)
1 cup carrots, grated
1 cup flat-leaf parsley, chopped
1/2 cup golden raisins
1/2 cup dried cherries
4-5 scallions, sliced
1/2 cup red onion, diced (you might want to omit this if you're making it for kids. Mine balked at the "spicy" onion bits)
1. In a small bowl whisk together the yogurt, olive oil, and next 5 ingredients (through black pepper).
2. In a separate large bowl, combine the cooked, cooled, and drained pasta with the carrots, parsley, raisins, cherries, scallions, and red onion, if using. Toss to combine. Pour yogurt mixture over pasta mixture and stir to combine.

Serves 12.

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