Curried Pasta and Broccoli Slaw

Curry spice must be affixed to my taste buds lately. A spice I once detested is now popping up in many of my dishes at home. This is another adaptation of a recipe I have made every year around Memorial Day. So this year, as you place your curried pasta and broccoli slaw dish among the other potato, pasta, and side salads on the serving table, you will know that this is truly a salad new to the ‘everyday potluck’ sides. Sure to positively tantalize taste buds and attain the ‘wow’ factor from many, the antioxidants found in curry powder and Vitamin C-packed broccoli slaw also keep nutrition as a key component. 

Curried Pasta & Broccoli Slaw (serves: 8)

Ingredients:

• 8 oz elbow macaroni
• ¼ cup skim milk
• 2 Tbsp curry powder
• ¼ cup olive oil
• 2 Tbsp Greek yogurt
• ¼ cup mango chutney, chopped
• ¼ cup white wine vinegar
• Fresh ground pepper, to taste
• 1 dash pepper
• 1 10 oz bag broccoli slaw mix
• ½ cup scallions, chopped
• ¼ cup cilantro, chopped

Directions:

1. Bring a large pot of water to a boil. Add macaroni and cook until al dente. Drain pasta and place in a large bowl. Toss with milk.
2. Meanwhile, toast curry powder in a small skillet over medium heat until fragrant. Whisk in oil and cook until curry and oil are well mixed. Cool.
3. In another large bowl, whisk together Greek yogurt, chutney, curry oil, and vinegar until combined. Season with salt and pepper.
4. Add broccoli slaw mix, scallions, and cilantro to curry dressing, and toss until combined.
5. Stir in pasta. Toss to coat. Refrigerate until ready to serve.