RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn KC: Curried Macaroni Salad - pareve
This recipe for "Curried Macaroni Salad" isn't a traditional Jewish recipe. With it's fusion philosophy (e.g. pasta, curry powder and chutney) and profusion of fresh vegetables to lighten a traditional macaroni salad, this recipe seems very much in keeping with the recipes I find in the new kosher cookbooks, like CALIFORNIA KOSHER. It is a recipe I often make for picnics and summer cook-outs. With Lag B'Omer picnics just a few weeks away, you might want to add this pareve salad to your menu. The recipe specifies very precise vegetable choices and very precise amounts of each vegetable. There's no need to be so rigid. I always increase the amount of bell peppers (using multi-colored varieties) and I frequently use asparagus slices and diced jicama with good results. The only thing to keep is mind is that the total volume of vegetables should end up about the same as the original recipe so the ratio of pasta and seasonings to vegetables remains the same. Karen Selwyn * * * * * * * * Curried Macaroni Salad 1 lb elbow macaroni 1 cup mayonnaise 2 tablespoons curry powder (madras if you prefer spicy food) 1/8 cup wine vinegar 1 cup thinly sliced radishes 1 sweet bell pepper, diced 3/4 cup peeled, seeded, thinly sliced cucumber 1 cup chopped scallions 1 cup chopped celery 2/3 cup finely sliced carrots 1/2 cup finely chopped chutney (see note) salt and freshly ground pepper Combine the curry powder, mayonnaise, and vinegar. Set aside. Cook the pasta in boiling salted water until tender and drain well. Add the mayonnaise mixture to the pasta while the pasta is still warm. Allow the macaroni to cool and add the prepared vegetables and the chutney. Season to taste with salt and pepper. The salad is best if taken from the refrigerator a half hour before serving. Note: For this recipe, I use Raffetto's Colonial Chut-Nut Chutney because I like the relatively dry consistency and its distinct chunks of fruit and nuts.
