Curried Pasta Salad with Cucumber Raita
July 07, 2014
By : Inspired Woman Magazine

~Submitted by Eileen Walsh

file00013456042781 lb. Radiator or other Medium Pasta Shape, uncooked
1 Cucumber
½ Cup Nonfat Plain Yogurt, divided in to two ¼ cups
2 T. Finely Chopped Fresh Mint
1 Medium Tomato
1 T. Vegetable Oil
1 T. Curry Powder
1 Jalapeno Pepper, cored, seeded and finely chopped (optional)
¼ Cup Reduced-Fat Sour Cream
½ Cup celery, cut on the diagonal
1 Cup julienned Snow Peas, raw or lightly cooked
1 Cup Coarsely Chopped Cooked Shrimp (optional)

To make raita, trim ends from cucumber, peel and cut it in half lengthwise. Scoop out seeds and grate cucumber coarsely. Stir grated cucumber, 1/4 cup of the yogurt and mint together in small bowl. Core tomato and cut it in half crosswise. Squeeze out seeds and finely dice the tomato. Set aside. Heat the oil in a small skillet over low heat. Add curry powder and jalapeno and cook until curry is fragrant, about 1 minute.

Prepare pasta according to package directions. Drain and stir in remaining ¼ cup of yogurt and sour cream together in a large bow. Stir in curry mixture, pasta, diced tomato, celery, snow peas and shrimp. Let stand 30 minutes, tossing once or twice before serving. Top each serving with a dollop of cucumber raita.

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