Curry Noodle Salad
This recipe is tangy, sweet and flavoruful. This pasta works well with the delicious dressing and medley of fresh vegetables. Super tasty!
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Servings: 8
Ingredients
- 500 grams pasta short pasta of choice
- 1 large green bell pepper core removed and diced
- 1 large red bell pepper core removed and diced
- 1 large yellow bell pepper core removed and diced
- 1 medium red onion peeled and diced
- 2 stalks celery sliced
- 100 grams dried apricots or drained peach slices, roughly chopped
Dressing
- 1 cup tomato sauce/ketchup
- ⅓ cup oil macadamia oil, olive oil, sunflower etc.
- ½ cup white wine vinegar or white balsamic or regular vinegar
- 1/2-1 tbsp Tabasco Red Pepper Sauce to your preference
- ⅓ cup light brown sugar
- 1 tbsp mild curry powder
- ½ tsp sea salt finely ground
- ¼ tsp black pepper coarsely ground
Instructions
- Start by bringing a medium pot of salted water to a rolling boil. Add the pasta and stir once. Boil, uncovered, for 5-8 minutes. Drain and spread out onto a baking sheet. Allow to cool. Note: I prefer the pasta on the firmer side but some prefer them softer, if so, just cook them until you've reached your desired doneness.
- Meanwhile, prepare all the other ingredients. Once the pasta has cooled, add it to a large bowl, followed by the chopped bell pepper, red onion, celery, and dried apricots. Set aside.
- In a medium bowl, add tomato sauce/ketchup, oil, vinegar, Tabasco, sugar, curry powder, salt and pepper. Mix vigorously until well combined.
- Pour the sauce over the chopped ingredients and gently mix until well combined. Cover and allow to rest for a minimum of 30 minutes. Note: the salad will continue to become better as sits. Refrigerate for up to 4 days.