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.
Curried Chicken & Pasta Salad
From EatingWell: July/August 1995
This crowd-pleasing pasta salad is potluck-perfect for barbecue season.
12 Reviews for Curried Chicken & Pasta Salad
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
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!
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.
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.
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