Cheesy Curry Pasta Salad

In light of this hot sunny summer weather, I’ve been out a lot more. I’ve never used mustard in my cooking before, but I had the sudden urge and curiosity to give it a try. Since I’ll be supporting my friend’s outdoors softball game after work, I decided to pack a pasta salad for us.

-Thought Process- Putting this together was completely random, but I wanted to revolve it around the whole grain mustard that I bought. While browsing through pasta salad recipes for inspiration, I figured I’d make some sort of homemade vinaigrette as an Italian dressing substitute. Also, I wanted to add cheese to get that creamy texture that mayo would provide. Upon looking through my spice cabinet, I went for anything that complimented with curry because I felt like it would provide good color and different taste for this pasta salad. This turned out to be an asian fusion dish.

Ingredients

For sauce:

2 tbsp whole grain mustard

1 cup parmesan

2 cloves garlic (+ 1 tsp garlic powder)

1/2 purple onion (+ 1 tsp onion powder)

4 tbsp white distilled vinegar

1/4 cup extra virgin olive oil

2 tbsp raw sugar

1 tbsp basil

2 tbsp curry powder

2 tbsp tumeric

salt and pepper

Other:

Vegetables (diced red bell pepper, peeled carrot, halved cherry tomatoes, spinach)

1/2 box cavatappi pasta

Serves 4

Directions

1. Grate parmesan, mince garlic, dice onion, and then put everything together in sauce.

2. Cook pasta in salted water for max cook time instructions. Rinse and drain.

3. Use vegetables of choice and prep them in different ways to provide different texture (tip: add leafy veggies before serving so that it doesn’t wilt). Mix in pasta and sauce well. Refrigerate.

******************

I honestly love cooking and packing food for others more than for myself. Also, whenever I do prepare a meal, I make sure it is well balanced. So that means- grain, veg, protein, and fruit. If it were to be eaten at home, I would even think about what beverage to pair it all with too. After many years of being in the kitchen, I’m pretty good with portioning out. So there would rarely be leftovers, unless I couldnt finish my own and it’ll become an extra meal for me. I do this so I can always be eating something different throughout the week because I like variety. Anyways, back to topic- here, I topped this pasta salad recipe with a sweet & spicy shrimp and a side of pineapples, to go with the tropical summer vibes. Expect the next recipe to be of that shrimp pictured above!

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