This salad is a trial and error attempt at copying a similar salad I sampled from Café Latte. We could call it just another variation on the Super Summer Salad theme. If Brahms could create 28 variations on a theme by Paganini, we can create as many summer salad variations as we fancy. The Summer Chicken Pasta Salad and Lindsey’s Italian Summer Pasta have become my summer staples. This is just a little different twist to throw into the mix. The curry gives it some zest, and the sesame oil gives it a darker nutty tone. My kids will eat it, but this one may have to grow on them a bit. I have been looking for pearled couscous, which would have been similar to the Café Latte original, but small shelled pasta or any other small pasta could play the role just fine. Bring this to a barbeque gathering and spread the spice…
3/4 lb. small shell pasta (or any other small pasta like orzo, pearled couscous, the little o’s, etc.)
2 Tbs. sesame oil
2 tsp. curry powder
1 tsp. kosher salt
1 Tbs. lemon or lime juice
1/2 cup shredded carrot
1 apple, diced
2 handfuls fresh spinach, chopped
1/3 cup red onion, diced
1/3 cup craisins
- Cook pasta according to instructions.
- After draining, rinse in colander with cold water, and then pour into large serving bowl.
- In small bowl, combine oil, curry, salt, and lemon or lime juice.
- Pour mixture over pasta.
- Add remaining ingredients and mix thoroughly.
- Serve cold. Enjoy!