Curried Pasta Salad
A quick and easy pasta salad that my mother developed when I was a child. It still remains a favorite in our family today. Leftovers can even be warmed for a quick and tasty warm snack.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 250 g fusilli (spiral) pasta
- 400 g corn kernels canned, drained
- 5 spring onions (also known as scallion), sliced
- 150 g cheddar cheese grated
- 2-4 tsp curry powder depending on taste
- 2 tblsp olive oil
- Carbohydrate 38.236 g
- Cholesterol 56.6666666666667 mg
- Fat 11.0041500004824 g
- Fiber 1.94633326292038 g
- Protein 13.2639833333333 g
- Saturated Fat 5.66325333339995 g
- Serving Size 1 1 Serving (148g)
- Sodium 170.45250000001 mg
- Sugar 36.2896667370796 g
- Trans Fat 0.851023333346398 g
- Calories 296 calories
1. Place Pasta into boiling salted water and cook as per packet instructions until al dente. Do not overcook. Drain pasta. Rinse pasta in cold water and place in large bowl. 2. Add Olive Oil and mix through until Pasta is coated. 3. Add Spring Onions (Scallions), Corn Kernels and Cheese to bowl and combine thoroughly. 4. Add Curry Powder and stir through evenly. 5. Turn into salad bowl and garnish with some Spring Onions to serve.
