Name: Curried pasta salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup (180g) small pasta shells; 1 medium_piece (200g) red capsicum, chopped finely; 1 medium_piece (200g) green capsicum, chopped finely; 2 tablespoon fresh chives, finely chopped; 100 gram button mushrooms, chopped finely; 2 teaspoon curry powder; 1 tablespoon caster sugar; 1/2 cup (125ml) peanut oil; 1/4 cup (60ml) white vinegar; 1 tablespoon cream

Spicy hits of curry powder and capsicum lend an Indian edge to this basic pasta salad. It makes for a great packed lunch or as a quick weeknight meal – either way it’s super filling and loaded with flavour.

Ingredients

1 cup (180g) small pasta shells

1 medium_piece (200g) red capsicum, chopped finely

1 medium_piece (200g) green capsicum, chopped finely

2 tablespoon fresh chives, finely chopped

100 gram button mushrooms, chopped finely

2 teaspoon curry powder

1 tablespoon caster sugar

1/2 cup (125ml) peanut oil

1/4 cup (60ml) white vinegar

1 tablespoon cream

Method

1.Cook pasta in large saucepan of boiling water until tender, drain.

2.Meanwhile, make curry dressing. Place curry powder and sugar in small bowl, gradually whisk in oil, vinegar and cream.

3.Place pasta in large bowl with capsicum, chives and mushrooms. Add dressing, toss to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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