Name: Curry and butternut pasta salad
Prep time: 15 min
Total time: 15 min
Yield: serving
Cuisine: Boil
Ingredients: 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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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

DRESSING

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

TO FINISH

handful of mixed fresh herbs or baby salad greens

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Method:

Preheat the oven to 200°C. Grease a baking sheet with non-stick
spray.

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.