Description
This seven-layer salad takes some inspiration from the salads they sell at Boots (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques!
Ingredients
- 2 cups small seashell pasta
- 4 carrots, peeled and julienned
- ½ head leaf lettuce – rinsed, dried, and chopped
- 1 medium cucumber, peeled, seeded, and diced
- ¾ cup frozen green peas
- ½ cup frozen whole-kernel corn
- 2 cups mayonnaise
- 2 tablespoons brown sugar
- 1 tablespoon curry powder
- ½ teaspoon garlic salt
- 1 cup shredded Cheddar cheese
Instructions
- Bring a pot of lightly salted water to a boil. Add the pasta
- and cook until tender
- about 7 minutes. Drain
- and rinse under cold water to cool.
- Place the carrots in an even layer in the bottom of a large glass bowl
- preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber
- peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained
- then spread that out over the top.
- In a smaller bowl
- stir together the mayonnaise
- brown sugar
- curry powder
- and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover
- and refrigerate for at least 1 hour before serving.
Prep Time: 25 mins
Total Time: 1 hr 25 mins
Servings: 8