This crowd-pleasing pasta salad is potluck-perfect for barbecue season.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1995
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.

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  • Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.

  • Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.

Tips

Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Nutrition Facts

448.8 calories; protein 24g 48% DV; carbohydrates 69.9g 23% DV; exchange other carbs 4.5; dietary fiber 6.8g 27% DV; sugars 20.3g; fat 8.5g 13% DV; saturated fat 1.4g 7% DV; cholesterol 45.9mg 15% DV; vitamin a iu 207.8IU 4% DV; vitamin c 2.3mg 4% DV; folate 15.9mcg 4% DV; calcium 95.8mg 10% DV; iron 3.2mg 18% DV; magnesium 33.5mg 12% DV; potassium 565.3mg 16% DV; sodium 501.4mg 20% DV; thiamin 0.1mg 7% DV; added sugar 9g.

Reviews (11)

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11 Ratings
  • 5 star values: 1
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/19/2013
Add some veggies Great for bagged lunches. I used only the curry powder and added some sliced red bell pepper and sugar snap peas for color and crunch. Read More
Rating: 5 stars
07/13/2012
Refreshing dinner on a hot summer night! Made this for dinner tonight and it was a hit! I made the recipe as is with whole wheat fusilli and the following tweaks (because it is what I had in the house): -added 1 extra tsp Madras curry powder -used Tbs non-fat greek yogurt and 1Tbs full fat sour cream -only used a 1/2 tsp tumeric and 1/8 tsp cinnamon -no cayenne pepper -used golden raisins -used 3/4 cup diced celery -no extra salt used (curry power already had salt) -added juice of 1 lime 1 Tbs grated fresh ginger and 2 tsp agave nectar Perfect! Pros: Whole grain pasta and very flavorful Cons: needed a little more flavor which I fixed by adding a few ingredients Read More
Rating: 4 stars
11/08/2011
Happy happy me! I remember making this when the recipe was first published too. Lost it in a move and am so glad to have found it again. I already made a batch and can't wait for lunch! Delicious! Read More
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Rating: 4 stars
10/30/2011
This was just okay. Nothing great. Read More
Rating: 4 stars
10/30/2011
I disagree. I made this dish and couldn't keep my fork out of it. I thought it was delicious!! Read More
Rating: 4 stars
10/30/2011
Delicious! Made it for a potluck and it got rave reviews! Read More
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Rating: 4 stars
10/30/2011
This salad was awesome. I too made it for a potluck and was told it was "The winner" (not that there was a contest). Everyone loved it! Read More
Rating: 4 stars
10/30/2011
Rave review from me and I do not like pasta! julie_d Read More
Rating: 4 stars
10/29/2011
Seriously?! Where do you mix the curry/chutney cinnamon etc.?! Prep instructions need A LOT of work! Read More
Rating: 4 stars
10/29/2011
Tweaked it a bit. I wonder if there was a typo in the recipe because I thought large pasta shells would be way too much pasta and I only used 2 cups of the small shell pasta. Turned out perfect. Not crazy about a lot of raw onion so used only half recipe called for. Didn't have shallots so just used onion which I prefer raw anyway. My husband and I loved this dish. We plan to make it often. Will be the next dish I take to a potluck. Can't wait to share it with my friends. We also loved the sweet and savory flavors blended. It was a fun delicious interesting dish. Read More
Rating: 4 stars
10/29/2011
I have prepared this recipe ever since it was first published and it is one of my all-time favorites. I'm so glad that Eating Well has maintained an online log of the recipes from the original run of the magazine's publication. This one has always been a huge hit and I have shared it with many. Read More