Curried Leftover Turkey & Pasta Salad
Submitted by happyzhangbo
Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
26 minCurried turkey pasta salad turns Thanksgiving leftovers into something you’d actually want to eat the next day. The secret is in the skillet: curry powder gets toasted dry until it’s fragrant and nutty, waking up flavors that would otherwise stay flat straight from the jar. Whisked into a mix of yogurt and light mayo with a spoonful of mango chutney, the spices bloom into a creamy dressing that clings to every whole wheat shell.
Slivered almonds get the same quick toast treatment for crunch, while raisins, diced celery, and chopped scallions add sweet-savory contrast. Shredded turkey (or leftover chicken) soaks up the dressing as it sits, so this salad actually tastes better after an hour in the fridge. A pinch of cinnamon and cayenne rounds out the warmth without turning up the heat.
Chef Tips
- Toast the curry powder just until fragrant, usually 30 to 60 seconds. Burn it and the whole bowl turns bitter.
- Rinse the pasta in cold water after draining to stop the cooking and keep the shells from clumping.
- Let the finished salad rest 15 to 20 minutes before serving so the curry dressing can soak in.
Variations
- Swap the turkey for chicken or chickpeas for a vegetarian version.
- Use golden raisins and diced fresh mango for a tropical twist.
- Stir in a handful of baby spinach or arugula right before serving for color.
Ingredients
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.
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