Lemon Coconut Curry Pasta Salad

I’m always in search of easy recipes for those days that fatigue hits me like a ton of bricks. I love pasta salads for that reason. I can prepare it in steps to make it easier on me.

Yesterday was one of those days. I’ve made lemon coconut curry before as a hot dish but I thought why not try it as a salad.

I would have loved to include more veggies in this but my veggie supply is a little on the weak side right now. I could see shredded carrots, cucumbers, cabbage, arugula, and the list goes on as nice additions.

This would also be a delicious dressing as is over a green salad.

Ingredients:

1/4 to 1/2 Cup Diced Onion
2 Cloves Garlic
1 Cup Chopped Celery
2 Roma Tomatoes Chopped
1/2 to 1 Jalapeno Diced
1/2 Cup Cilantro
1/4 Cup Sliced Green Onion
1/2 of a Red Bell Pepper
Salt and Pepper to taste
1 1/2 tsp. Crushed Red Pepper
1 tsp. Cumin
2 tsp. Basil
1 T. Curry Powder
Juice and Zest of one Lemon
1/4 Cup White Wine
1 T. Honey
1 1/2 Cups Coconut Flakes
1/4 Cup Almond Milk
1/4 Cup Plain Yogurt
1 Package Rice Noodles
Crushed Peanuts or Cashews
Toasted Coconut
Thai Chili Paste

In a large bowl mix salt, pepper, garlic, onion, basil, cumin, curry, red pepper flakes, with lemon juice, zest. and white wine. Add the yogurt, almond milk, and honey. Stir in the veggies and coconut shreds. Put aside.

Prepare the rice noodles. These are so easy and another reason I love using these. Just boil a pot of water. Add the noodles and remove from heat. Let the noodles soak for about 8 minutes drain and rinse under cold water.

When well-drained add to the dressing mixture and lightly toss until well coated. Add the green onions and cilantro and give another toss.

Refrigerate until ready to serve. Garnish with crushed peanuts, toasted coconut, and chili paste if you like.