Layered Curry Pasta Salad

SS BaconRanch feature — Made with Ranch & Bacon Suddenly Pasta Salad

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Prep Time

15 min

Ready In

30 min

Servings

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Ingredients

1 box Suddenly Salad® ranch & bacon pasta salad
3 cups torn salad greens
2 cups shredded carrots
2 cups frozen sweet peas, cooked, drained
2 medium tomatoes, chopped (1 1/2 cups)
1 1/2 cups mayonnaise
1 teaspoon curry powder
1/2 cup sliced almonds, toasted

Nutrition Facts

Calories 350 (Calories from Fat 240); Total Fat 26g (Saturated Fat 4g, Trans FatMore Facts

Calories 350 (Calories from Fat 240); Total Fat 26g (Saturated Fat 4g, Trans Fat 0g, Polyunsaturated Fat 13g, Monounsaturated Fat 7g, Omega-3 1.5g); Cholesterol 10mg; Sodium 360mg; Potassium 310mg; Total Carbohydrate 22g (Dietary Fiber 3g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 5g); Protein 6g

Tips from the kitchen

How-To: To toast almonds, sprinkle them in an un-greased heavy skillet. Cook over medium heat for 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until they are light brown.
Health Twist: For a leaner summer salad, use reduced-fat or fat-free mayonnaise.

Instructions

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
Meanwhile, in 4-quart glass salad bowl or 13×9-inch glass baking dish, layer salad greens, carrots, peas and tomatoes.
In large bowl, stir together seasoning mix, mayonnaise and curry powder; stir in pasta. Spread pasta mixture over vegetables in salad bowl. Just before serving, sprinkle with almonds. Serve immediately, or refrigerate up to 2 hours before serving.

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