Curried Leftover Turkey & Pasta Salad
.
Yield
6 servingsPrep
10 minCook
10 minReady
26 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta shells
whole wheat, or bow ties, or other pasta |
|
| 4 | tablespoons |
almonds
slivered |
|
| 1 | tablespoon |
curry powder
or to taste |
|
| ⅓ | cup |
mayonnaise, light
plus 1 tablespoon |
*
|
| ½ | cup |
yogurt, low-fat
plain, or low-fat sour cream |
|
| ⅓ | cup |
mango chutney
|
* |
| 1 | teaspoon |
turmeric
|
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
cayenne pepper
or to taste |
|
| 2 | cups |
turkey
cooked, or chicken, cut into 1-inch pieces |
*
|
| ⅓ | cup |
raisins, seedless
|
|
| ⅔ | cup |
celery
diced |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta shells
whole wheat, or bow ties, or other pasta |
|
| 6E+1 | ml |
almonds
slivered |
|
| 15 | ml |
curry powder
or to taste |
|
| 79 | ml |
mayonnaise, light
plus 1 tablespoon |
*
|
| 118 | ml |
yogurt, low-fat
plain, or low-fat sour cream |
|
| 79 | ml |
mango chutney
|
* |
| 5 | ml |
turmeric
|
|
| 0.6 | ml |
cinnamon
ground |
|
| 0.6 | ml |
cayenne pepper
or to taste |
|
| 473 | ml |
turkey
cooked, or chicken, cut into 1-inch pieces |
*
|
| 79 | ml |
raisins, seedless
|
|
| 158 | ml |
celery
diced |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
Cook pasta in a large pot of lightly salted water until al dente, 9 to 11 minutes.
Drain and rinse. Set aside.
Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, 2 to 4 minutes.
Remove from the heat and transfer to a plate to cool.
Return the pan to the stovetop and stir in curry powder.
Toast, stirring constantly, over low heat until fragrant, about 30 seconds to 1 minute.
Transfer to a small bowl, mix in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.
Add chicken, raisins, scallions, celery and the reserved pasta in a large bowl and combine well.
Stir in the dressing and toss to evenly coat.
Taste and adjust seasonings with salt, black pepper and ground red pepper.
Sprinkle the toasted almonds on top.
Serve warm.
