This actually started as a chicken salad. I would make this before heading off to the gym so I would have something quick to grab as I headed to work. I used it to make a lettuce wrap or ate it with celery sticks.
My daughter loves this. It’s one of her favorites. So I started making a pasta salad so there would be enough for everyone. It’s easy and it’s another meal I can make ahead and it’s ready when they’re ready.
It can easily still be used as the original chicken salad just add chicken instead of pasta and enjoy over a bed of lettuce or as I did in a lettuce wrap.
Of course you can always do both. Pasta and chicken if you like. I make it that way for the meat eaters in the house but for me it’s a vegetarian version.
- 1 Box of Pasta
- 2 Cups Greek plain yogurt
- 1 T. Honey
- Salt and Pepper
- 1 T. Curry Powder
- 1/2 tsp. Cayenne Powder
- 1 to 2 Cloves Garlic
- 1/4 Green Onion
- 1 tsp. Mustard
- 1/4 Cup chopped Cilantro or fresh Basil
- 1/4 Cup sliced Almonds ( or crushed peanuts, walnuts)
- 1/2 Chopped Celery
- 1 Cup Craisins
- 1 Cup Shredded Carrots ( you can also add fresh spinach, zucchini, tomatoes)
- Garbanzo Beans (optional)
Cook the pasta. While the pasta is cooking. In a bowl mix yogurt, honey, and mustard. Stir in garlic, salt and pepper, and spices. Add celery, carrots, green onion, craisins, and beans if using.
When the pasta is cooked drain well and add it to the yogurt mixture. Stir well to coat the pasta.Let it cool slightly then add the nuts and cilantro and give a good toss. Refrigerate until ready to serve.