Indian-Spiced Pasta Salad!
I posted this recipe last week on my biog, but I'm making it again cause good god I can't get it out of my head.
This time I actually had the 'grape tomatoes' like in the picture. I had to get rid of some cauliflower, so I used that instead of the broccoli... but I prefer the broccoli.
This time I stuck the pasta on the bottom shelf of the fridge so Vin's caveman buddies wouldn't devour it.
Trobee took this pic for the Naughty Curry blog. When I saw it on the site though I had to laugh.... hers had been covered with coarse pepper and chili flakes! I like some heat, but only enough to light my fire, not burn me up. Who knows, though. Maybe with.all this spice-testing for the NC I'll build a tolerance...
NAUGHTY CURRY PASTA SALAD
3 cups raw rotini pasta
2 cups broccoli florets
3 green onions, minced
1/2 cup grape tomatoes or cherry tomatoes, halved
1/3 cup carrots, chopped
1 ½ TB Spice Mix (see below)
1 1/3 cup Italian dressing, plus more as needed
salt and pepper
2 tsp black mustard seeds
**OPTIONAL: 3-7 dried red chilies, de-seeded, soaked 5 minutes in warm water, then minced. (I used 4-- I recommend using them!!!)
Spice Mix:
2 tsp black peppercorns
1/4 cup coriander seeds
1/4 cup cumin seeds
2 whole cloves
½ tsp fennel seeds
1 tsp paprika
½ tsp ginger powder
½ tsp asafetida
Dry roast the Spice Mix except for the ginger powder and the paprika. Whizz it to a powder in your coffee grinder, then mix in the ginger powder and paprika. Set aside.
Cook the pasta until it is done but still somewhat firm. Rinse with cold water.
Combine the pasta with the vegetables in a large bowl. Stir in the salad dressing. Add salt and 1 1/2 Tb of the spice mix.
In a small skillet, heat a dab of oil until it is sizzle-hot. Add the black mustard seeds. As soon as they have quit popping, dump them in the pasta bowl.
Mix everything together. Cover and refrigerate. It's best to let it chill at least an hour before chow time, if you can stand it..