Description
A refreshing cold salad with fusilli pasta and a creamy tangy mango chutney curry dressing. Combines sweetcorn, red pepper, cucumber, and grated carrot for a balanced mix of textures and flavors, perfect for quick lunches or meal prep.
Ingredients
275g fusilli pasta
150g plain yoghurt
75g mayonnaise
1 tablespoon Madras-style curry powder
2 tablespoons mango chutney
1 tablespoon apple cider vinegar
1/2 teaspoon salt (adjust to taste)
60g cooked sweetcorn
60g red pepper (finely diced)
30g red onion (finely chopped)
60g cucumber (deseeded and chopped)
1 medium carrot (peeled, grated, and squeezed)
2 tablespoons chopped coriander leaves
Instructions
Cook fusilli pasta in boiling salted water until tender. Drain and let cool
In a bowl, whisk together yoghurt, mayonnaise, curry powder, mango chutney, vinegar, and salt
Add sweetcorn, red pepper, red onion, and cubed cucumber to the cooled pasta
Mix in squeezed grated carrot
Fold in the dressing until the pasta is evenly coated
Refrigerate for 15-30 minutes before serving to let flavors meld
Notes
Ensure胡萝卜 is well-squeezed to prevent excess moisture
Fusilli’s ridges help the dressing adhere
Dressing can be customized with additional herbs or spices
Store in an airtight container for up to 3 days
Add cherry tomatoes or shredded cabbage for variations
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Cold Preparation
- Cuisine: European-Indian Fusion