Mudgeeraba Spices
Pasta Salad
Golden curried pasta tossed with tender chicken, crisp veggies and a creamy yoghurt dressing—bright, family-friendly flavour in every bite.
Sweet sultanas and crunchy almonds add the perfect finish—serve chilled for picnics, BBQs or easy lunchboxes.
Ingredients
300g short pasta (spirals/penne)
1 cup cooked chickenorchickpeas
½ cup celery, chopped
½ cup capsicum, diced
¼ cup red onion, finely diced
½ cup peas or corn (optional)
¼ cup sultanas (optional)
½ cup whole-egg mayo
½ cup Greek yoghurt (or use all mayo)
2–3 tsp mild curry powder "Bombaywalla"
1–2 tbsp mango chutney (or 1 tsp honey)
1 tsp lemon juice or apple cider vinegar
Pinch of salt & pepper
Method
- Cook pasta in salted water → drain, rinse under cold water, and shake dry.
- Whisk dressing until smooth.
- Toss pasta with chicken/chickpeas, veg and sultanas. Fold through dressing.
- Chill 20–30 mins for flavours to bloom. Top with fresh coriander or toasted almonds.
