Pasta shells always make for an attractive salad and the green pepper adds an extra burst of colour while the combination of flavours makes this a favourite for all occasions. The leftovers keep well in the fridge for a few days too.
500g small pasta shells
1 green pepper finely chopped
1 onion finely chopped
410g tin peaches drained and chopped
15ml curry powder
Salt and pepper to taste
- Cook the pasta in salt water as per the instructions on the packet. Rinse in a colander and allow to cool.
- Place the pasta in a mixing bowl and add the green pepper, onion, peaches and raisins.
- Mix all the remaining ingredients and pour over the noodles and mix well.
Submitted by: Renee Whittal, Port Elizabeth
I would never have thought of putting chutney in pasta. Must give this a try.
Oh chutney and mayonnaise are a super yummy combination. On occasion I mix the two together for a quick chip dip too 🙂
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