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Curried Pasta Salad
COOK TIME: 15 Minutes
PREP TIME: 10 Minutes
MAKES: 4 Servings
4 oz. uncooked bowtie or corkscrew (fusilli) pasta (70 g)
1 can 227 mL DOLE® Pineapple Chunks
½ cup fat free or reduced fat mayonnaise (125 mL)
2 teaspoons packed brown sugar (10 mL)
1 teaspoon curry powder (5 mL)
1 can 14 oz. mandarin oranges, drained (398 mL)
1-½ cups cooked chicken breast or turkey breast (375 g)
½ cup sliced DOLE Celery (75 g)
¼ cup chopped DOLE Green Onions (40 g)
Cook pasta as package directs; drain.
Drain pineapple chunks; reserve 3 tablespoons (45 mL) juice.
Stir together reserved juice, mayonnaise, sugar and curry in large serving bowl.
Add pasta, pineapple chunks, mandarin oranges, chicken, celery and green onions to curry dressing; toss evenly to coat. Serve on lettuce-lined plate and garnish with shredded red cabbage, if desired