Pasta Salad

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Golden curried pasta tossed with tender chicken, crisp veggies and a creamy yoghurt dressing—bright, family-friendly flavour in every bite.
Sweet sultanas and crunchy almonds add the perfect finish—serve chilled for picnics, BBQs or easy lunchboxes.

Ingredients

  • 300g short pasta (spirals/penne)

  • 1 cup cooked chicken or chickpeas

  • ½ cup celery, chopped

  • ½ cup capsicum, diced

  • ¼ cup red onion, finely diced

  • ½ cup peas or corn (optional)

  • ¼ cup sultanas (optional)

DRESSING

  • ½ cup whole-egg mayo

  • ½ cup Greek yoghurt (or use all mayo)

  • 2–3 tsp mild curry powder “Bombaywalla“

  • 1–2 tbsp mango chutney (or 1 tsp honey)

  • 1 tsp lemon juice or apple cider vinegar

  • Pinch of salt & pepper

Directions

  1. Cook pasta in salted water → drain, rinse under cold water, and shake dry.
  2. Whisk dressing until smooth.
  3. Toss pasta with chicken/chickpeas, veg and sultanas. Fold through dressing.
  4. Chill 20–30 mins for flavours to bloom. Top with fresh coriander or toasted almonds.
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