Curried Macaroni Salad

Recipe Ingredients

1 lb	454g / 16oz	Elbow macaroni
1 cup	237ml	Mayonnaise
2 tablespoons	30ml	Curry powder
1/8 cup	29ml	Wine vinegar
1 cup	237ml	Radishes - thinly sliced
1		Sweet bell pepper - diced
3/4 cup	177ml	Cucumber - peeled, seeded, thinly sliced
1 cup	146g / 5.1oz	Scallions - chopped
1 cup	110g / 3.9oz	Celery - chopped
2/3 cup	73g / 2.6oz	Carrots - finely sliced
1/2 cup	73g / 2.6oz	Chutney - finely chopped
		(see note)
		Salt and freshly ground pepper

Recipe Instructions

Combine the curry powder, mayonnaise, and vinegar. Set aside.

Cook the pasta in boiling salted water until tender and drain well. Add the mayonnaise mixture to the pasta while the pasta is still warm. Allow the macaroni to cool and add the prepared vegetables and the chutney. Season to taste with salt and pepper.

The salad is best if taken from the refrigerator a half hour before serving.

Note: For this recipe, I use Raffetto's Colonial Chut-Nut Chutney because I like the relatively dry consistency and its distinct chunks of fruit and nuts.

Source:
Cooking Light, May 1994, page 138

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