Curried Pasta Salad With Tuna
Indian spices Bow-tie, shell, or elbow pasta will work. Canned salmon or chicken may be used instead of tuna. Peanuts, slivered almonds or walnut pieces could be substituted for the cashews. Jim Romanoff W-S Journal
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- 8 ounce(s) bow-tie pasta (or similar small pasta shape)
- 2 6-oz. can(s) chunk light tuna in water, squeezed dry and flaked
- 1 tablespoon(s) curry powder
- 1/2 teaspoon(s) freshly ground black pepper
- 1 cup(s) halved, seedless red grapes
- 2 tablespoon(s) lemon juice
- 1/2 cup(s) reduced-fat mayonnaise
- 1/2 cup(s) reduced-fat sour cream
- 1 teaspoon(s) salt
- 2 cup(s) thinly sliced celery
- 1 cup(s) unsalted cashew pieces
- 1 tablespoon(s) whole cumin seeds
- 1. In a small dry skillet, toast the cumin seeds over medium heat, until just fragrant, 1 to 2 minutes. Pour the seeds onto a small plate to cool for a few minutes.
- 2. To make the dressing, in a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, toasted cumin seeds, curry powder, salt and pepper. Set aside.
- 3. Cook the pasta according to package directions. Rinse under cold water and drain thoroughly. Transfer the pasta to a large bowl and add celery, grapes and cashews.
- 4. Add the reserved dressing and mix thoroughly to coat. Gently stir in tuna. Serve immediately or cover and refrigerate until ready to serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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Curried Pasta Salad With Tuna Recipe at a Glance
- COURSE: Salads