Cook pasta according to cooking directions. Drain and keep to the side.
In a separate bowl (large), add yogurt, mayo, lime juice, sugar, salt, pepper (red and black) and curry powder. Mix until well-blended. Peel and dice granny smith apple into bite-size chunks. Add into yogurt mixture immediately to prevent browning. Remove ends and chop green onion into ¼ inch slices from top of green to beginning of white part. Add into yogurt mixture along with the cranberries. Grate carrots on large-hole grater. Add into yogurt mixture. Add in cooked pasta and toss until well coated.
Serve chilled or at room temperature (leaving the salad to sit in the fridge for a few hours will allow the flavors to mingle). Sprinkle almonds on top of the pasta when ready to serve (do not mix them in before or the almonds will become wet and soggy).
Yield: about 4 servings
With just the right amount of seasonings, Seasoned Selects are a whole new unbreaded way to rescue dinner.
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