Curry Pasta Salad

To continue Shankar's theme of fusion food, this is another delicious recipe from my friend Lavanya Krishnan. The pasta salad is kicked up a notch with the addition of garam masala, but it doesn't overpower the dish. I wasn't sure how this was going to taste, but it was lovely. The yogurt -- mildy flavored by the onions, masala, and cilantro -- mixed with the beans, peas, and red peppers, was healthy meal.

The next time you are looking for a quick fix lunch or dinner, I recommend this recipe. Serve it chilled.

Curry Pasta Salad

1 lb shell pasta, cooked al dente and drained
1 cup peas
1 cup canned black beans, rinsed
1/2 cup diced colored peppers
1/4 red onion diced
1-2 tsp of garam masala


1/4 cup yogurt
2 tbsp chopped cilantro
salt and pepper to taste

1. Heat olive oil in a skillet, saute the onions and peppers with the garam masala.

2. Add the peas (you can use frozen peas here), and cook through.

3. Turn off the heat, and mix the onion pepper mixture with the pasta, and black beans.

4. Toss with the dressing.

5. Cool in the fridge, then serve.