Curried Pasta Salad
Side Dishes

Curried Pasta Salad

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This recipe reminds me of a cold shell pasta salad I used to enjoy as a young girl when my mom would take us to Bonanza, one of our favorite restaurants at the time! Good memories.

Since originally developing this recipe, I have made some more modifications, so I am re-publishing the new version of the recipe, but the original version is still available further down the page.

Updated Version:

(Makes 12 Servings)

 

Ingredients

3 pounds Chicken, cooked and chopped or shredded
6 ounces (dry weight) shell Pasta
4 whole Ribs Celery, Thinly Sliced – Leaves Included (use Interior Ribs)
3/4 cups Golden Raisins or cranraisins
handful of shelled sunflower seeds
1/2 cup – 1 cup Mayonnaise
1 Tablespoons Curry Powder, more or less to taste

Instructions

Cook pasta til al dente. While pasta is cooking dice/shred pre-cooked chicken chicken. Drain pasta when finished cooking. Mix together mayonnaise and curry powder. Blend well.  Combine chicken, drained pasta, and sliced celery in large bowl. Add the curry – mayo combination and gently fold into the pasta and combine well. Add the raisins and sprinkle in the sunflower seeds and gently toss in.  Adjust the ingredients to your taste, adding more of anything you feel it needs.

Chill for several hours. Serve with grapes or other fruit on the side.

 

The Original Version of the Recipe

Note that the recipe in its original form calls for heavy cream, but I later modified it and substituted evaporated milk (sold in a small can, in the baking goods aisle at the grocery store).  Evaporated milk is a common substitution for heavy cream, and I much prefer it since it has 1/2 the calories and one fifth the fat content of evaporated milk. When substituting evaporated milk for heavy cream, you use the same volume and do a direct exchange – in other words, swap 1 cup of evaporated milk for 1 cup of heavy cream.  Note also that evaporated milk is not the same as condensed milk, which has a much higher fat, calorie and sugar content because it has a ton of sugar added to it (and therefore would also introduce a lot of sweetness into the recipe, which in this case we definitely would not want).

Instead of the mayo, sour cream, and evap milk in the recipe, you could use 1 cup mayo and 1/2 cup condensed milk (skip the sour cream and dont use evaporated milk in this case.)

Makes 12 Servings

Ingredients

3 pounds Chicken, Cooked And Diced/shredded
6 ounces, weight Dry Pasta, Cooked And Drained
4 whole Ribs Celery, Thinly Sliced – Leaves Included (use Interior Ribs)
3/4 cups Golden Raisins
3/4 cups Slivered Almonds
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 cup Heavy Cream Evaporated Milk
3 Tablespoons Curry Powder, More Or Less To Taste
1 Tablespoon Sugar, More Or Less To Taste
1 teaspoon Kosher Salt
Freshly Ground Black Pepper

Instructions

Boil chicken to cook.  Dice/shred chicken. Drain pasta. Mix together mayonnaise, sour cream, milk and curry powder. Blend well.  Combine chicken, drained pasta, and sliced celery in large bowl. Add the curry – mayo combination and gently fold into the pasta and combine well. Add the raisins and almonds and gently toss in.  Adjust the ingredients to your taste, adding more of anything you feel it needs.

Chill for several hours. Serve with grapes or other fruit on the side.

 

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