Curried pasta salad

Jess

400g spiral pasta (extra curry powder for cooking)

2 sticks celery, chopped

½ med red capsicum, chopped

½ med green capsicum, chopped

2 Granny Smith apples, unpeeled, cored & chopped

3 spring onions, chopped

¼ cup sultanas

¼ cup roasted unsalted peanuts

440g tin pineapple pieces in syrup, drained, reserving the syrup

Dressing

⅔ cup mayo

⅓ cup pineapple syrup

1 to 2 tblsp curry powder

Cook pasta adding approx ½ to 1 tblsp of curry powder to the water. Drain, but do not rinse. Let cool a little and place in a large bowl and add dressing and pineapple. Cover and place in the fridge and when cool, add remaining ingredients. Give it a good stir and place in a serving bowl.

This can be made on the day although the flavour is even better the day after. Don't be tempted to buy pineapple in nat juice as you need the sweetness to contrast with the curry flavour. I finely chop my vegies but that of course is a personal choice. Add more or less sultanas & peanuts according to your tastes. If salad goes a little dry just add a bit more mayo or just make up a little extra dressing to begin with in case needed.

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