Curry and butternut pasta salad

Prep: 15 mins
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Brighten your meal times with this mouthwatering between-season salad.

By Food24 November 04 2019
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Ingredients (12)

500 g pasta — penne
1 butternut — peeled and cubed
2 red onions — quartered
30 ml olive oil
salt and freshly ground black pepper
125 ml mayonnaise
125 ml full fat plain yoghurt
30 ml curry powder — mild
30 ml white wine vinegar
15 ml brown sugar
salt — just a pinch
handful of mixed fresh herbs or baby salad greens
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Preheat the oven to 200°C. Grease a baking sheet with non-stick

1. Cook the pasta according to the packet instructions. Drain
and rinse. Leave to cool completely.

2. Arrange the butternut and onions on the baking sheet and
drizzle the oil over. Season with salt and pepper.

3. Roast for 25-30 minutes or until done. Remove and set
aside to cool.

4. Dressing: Mix the ingredients well.

5. To finish: Transfer the pasta to a large mixing bowl and
pour the dressing over. Mix well, add the veggies and mix lightly. Transfer to
a serving dish or bowl.

6. Sprinkle the herbs or salad greens over and serve. The
salad can be stored in the fridge for up to a week.

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