Somewhat similar to Coronation Chicken, this curried pasta salad is a simple way to add a little spice to mealtimes!
I try to do the whole “Meatless Monday” thing and I love this as a lunchtime option. It tastes better when it’s been chilled over night so I make this in the evening, pop it in to little containers in the fridge and then it’s ready to go straight in to my bag the next morning. It’s so filling and delicious and has just the right amount of a kick to it — although feel free to add more curry powder, if you can handle it 😉
Cook 150g of your favourite pasta (I like to use fusilli or farfalle here). Drain and run under cold water to cool. Set aside.
Finely slice half a medium-sized onion and cook in a little olive oil over a medium heat for 3-5 minutes. Add 2 teaspoons of curry powder and cook for a further 3-5 minutes. Transfer the curried onions to a bowl and stir in 2 tablespoons of mayonnaise and a couple of handfuls of sultanas. Fold this mix through the cooled pasta and refrigerate (preferably overnight) until ready to serve.