Layered Curry Pasta Salad

Take a taste adventure with a touch of curry in a deliciously layered, 30-minute pasta salad.


11 servings


1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
3 cups torn salad greens
2 cups shredded carrots
2 cups frozen sweet peas, cooked, drained
2 medium tomatoes, chopped (1 1/2 cups)
1 1/2 cups mayonnaise
1 teaspoon curry powder
1/2 cup sliced almonds, toasted


Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

Drain pasta; rinse with cold water. Shake to drain well.

Meanwhile, in 4-quart glass salad bowl or 13 x 9-inch glass baking dish, layer salad greens, carrots, peas and tomatoes.

In large bowl, stir together seasoning mix, mayonnaise and curry powder; stir in pasta. Spread pasta mixture over vegetables in salad bowl. Just before serving, sprinkle with almonds. Serve immediately, or refrigerate up to 2 hours before serving.

Estimated Time

Preparation Time: 15 minutes
Total Time: 30 minutes

Additional Information

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until they are light brown.

For a leaner summer salad, use reduced-fat or fat-free mayonnaise.

Nutritional Information

Amount per serving: Calories 350 (Calories from Fat 240), Total Fat 26 g (Saturated Fat 4 g, Trans Fat 0 g), Cholesterol 10 mg; Sodium 360 mg; Total Carbohydrate 22 g (Dietary Fiber 3 g, Sugars 5 g), Protein 6 g; Exchanges: 1 Starch; 1 Vegetable; 5 Fat; Carbohydrate Choices: 1 1/2

Recipe Courtesy Of

Betty Crocker

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