This Curried Pasta Salad with Peas will add a little extra something to your next potluck or BBQ! So simple but so much flavor!
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Pasta Salad is a great option for a BBQ or potluck contribution, especially if you’re on a budget! I love making pasta salads in the summer! They keep well in the fridge as an easy, cold side dish for several meals in a row. The summer is supposed to be easy! Preparing a pasta salad that will last several meals is such a great option to reduce your time spent over a hot stove.
Many pasta salads have a lot of ingredients. It can be disappointing if you don’t have all the items you need on hand! This pasta salad pulls its flavor from curry powder rather than lots of individual ingredients. I made this on a day that I was running out of fresh groceries and needed to get to the grocery store. If you keep just a few essential ingredients on hand, you should have everything you need!
What Do I Need to Make Curried Pasta Salad?
- Dry Rotini Pasta: I love using this type of pasta for salads because it holds the dressing without getting soggy or weighed down.
- Olive Oil: Cooking pasta with a bit of olive oil in the water helps reduce sticking.
- Real Mayonnaise: This, along with the sour cream creates the creamy base of the pasta salad.
- Sour Cream: If you don’t have sour cream on hand, you can use plain unsweetened greek yogurt!
- Curry Powder: Whatever you do, don’t use Jamaican Curry Powder! Ask me how I know.
- Sugar: Every pasta salad needs just a bit of sweetness. There isn’t much here, just enough to compliment the curry powder.
- Seasonings: Since Curry Powder has a lot of flavor, all you need for seasoning is salt and pepper.
- Celery: I always keep celery in my crisper! I store mine this way to help it keep fresh. If you don’t have celery, you can use 1/4 tsp. of celery seed. You won’t get the crunch of celery, but you will get a nice celery flavor.
- Frozen Peas: I always keep these in my freezer for quick additions to curries, as well as a quick and easy vegetable side dish. Frozen peas taste SO MUCH BETTER than canned peas. These need to be thawed before adding to your salad.
Curried Pasta Salad with Peas
- 12 oz Dried Rotini Pasta uncooked
- 1 tsp Olive Oil
- 1 cup Real Mayonnaise
- 1/2 cup Sour Cream
- 3 tbsp. Curry Powder
- 2 tbsp. Sugar
- 1/2 tsp. Table Salt
- 1/8 tsp. Ground Black Pepper
- 4 stalks Celery minced
- 1 cup Frozen peas thawed
- 1-2 Green Onions minced, for garnish (optional)
- Fill a large stockpot with salted water. Bring to a boil.
- Once the water is at a rolling boil, add the pasta and the 1 tsp. olive oil.
- Boil for 7-8 minutes, or until the pasta is al dente. Drain in a colander and run cold water over the pasta, tossing the pasta so it is evenly rinsed.
- Allow the pasta to drain and cool for 10-15 minutes. If you like, you can refridgerate the cooked pasta to prepare later.
- Fill a small saucepan with salted water and bring to a boil. Add the peas and cook until bright green, just about 1-2 minutes. Drain well and set aside to cool.
- In a medium bowl, combine the mayonnaise, sour cream, curry powder, sugar, salt, and black pepper. Taste and adjust to your liking.
- Once the pasta is cooled, add it to a large bowl. Add the celery and the dressing. Toss well to coat.
- Add the peas and fold them into the pasta gently.
- Top with the minced green onion and refrigerate until needed.