This weekend has been very busy but busy in a good way. Busy with friends who are so much more like family, that our kids have all asked at some point “are we cousins?”One of the events of the weekend was an all-hands on deck cookout at our place. Several of the families were from out of town, so we decided to just all pitch in for groceries and make most of the food that day here. I seized the opportunity to feed unwitting guinea pigs and tried out 2 salads from the Cookbook from Girls that looked perfect for a summer meal.
I happy to say that both were a big hit! This is the only one I managed to get some pictures of (called Chicken Pasta Salad in the book.) I tweaked the recipe a bit to fit my taste buds and pantry supplies, and because I was making it as a side dish I left out the chicken. Also I have renamed it Curry Mango Cappanelle Salad,because I like to be fancy like that….
Cappanelle is the type of pasta I used and I really loved the texture and look of it in this dish. Plus it has ruffled edges – and how doesn’t love ruffles?
Obviously you could substitute another style of pasta – like Bowtie – if you can’t find Cappanelle, but if you have never tried it you should treat yourself.
Currey Mango Cappanelle Salad
in a large bowl mix the following ingredients
1 Bag Cappanelle Pasta, cooked & drained
2 Ripe Mango’s, cut & cubed
4 Green Onions, chopped & sautéed in Sunflower Oil
1/2 Large Lemon, juice squeezed
1/2 Cup Plain Low-Fat Yogurt
1/3 Cup Olive Oil Mayonnaise
Handful of Fresh Cilantro, chopped
1 tsp Curry Powder mixed/w 3 Tbsp of Low Fat Yogurt
1/2 tsp (more if you like it!) of Tarragon
1 Tbsp Honey
Salt & Pepper to Taste
Cover & chill for 1-2 hours for best results.
Thanks to Jeanetta & Joshua who were my testers on this one while it was in process – you helped me get the flavor combo just right!