Spiral Noodle Salad

This is a pasta salad with personality. Spiral noodles get tossed with crisp chopped apple, sweet bell pepper, onion, and plump raisins, then bound in a dressing of mayonnaise, fruity chutney, and curry powder.

That dressing is the whole story, landing somewhere in coronation-chicken territory: creamy, gently spiced, and sweet-savory all at once.

The mix of textures is what keeps it interesting, soft noodles against crunchy apple and pepper, with bursts of sweetness from the raisins and chutney.

A spell in the fridge does more than chill it; the resting hour lets the curry bloom and the flavors soak into the noodles.

It’s a natural for a summer spread, especially served cold alongside ham, chicken, or other cold cuts.

Pro Tips

• Chill at least an hour so the curry mellows and the dressing soaks into the noodles.
• Toss the apples in a little lemon juice first so they don’t brown.
• Cook the noodles to just al dente, since they soften further as they sit in the dressing.
• Taste after chilling and adjust the curry or chutney, because cold dulls seasoning.

Variations

• Add cooked chicken or chickpeas to turn it into a main dish.
• Stir in toasted almonds or cashews for crunch.
• Use Greek yogurt for part of the mayo to lighten it.