Duff’s Curried Pasta Salad

  • Yield : 6 to 8 servings
  • Prep Time : 20m
  • Cook Time : 11m
  • Ready In : 31m
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  • Kosher salt
  • 8 ounces elbow macaroni
  • 1/4 cup cold milk
  • 2 tablespoons curry powder (preferably Madras-style)
  • 1/4 cup peanut oil
  • 2 tablespoons mayonnaise
  • 1/4 cup mango chutney, finely chopped
  • 1/4 cup rice wine vinegar
  • Freshly ground pepper
  • 1 10-ounce bag broccoli slaw mix
  • 1/2 cup chopped scallions
  • 1/4 cup roughly chopped fresh cilantro


Step 1

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente; drain and toss with the milk in a large bowl.

Step 2

Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool. Whisk the mayonnaise, chutney and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing. Season with 1/4 teaspoon salt, and pepper to taste.

Step 3

Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined. Stir in the pasta and toss to coat. Cover and refrigerate until serving.

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