Crunchy Curry Pasta Salad

• 8 ounces barilla plus farfalle pasta (Butterfly)
• 1 tablespoon curry powder
• 2 tablespoons mayonnaise
• 3 tablespoons Greek yogurt
• 2 tablespoons lemon juice
• 12 teaspoon kosher salt
• 14 cup golden raisin
• 12 cup green onion, white and green parts, sliced thin
• 2 medium carrots, peeled and shredded
• 1 fuji apple, quartered and cored, then cut each quarter into three wedges and slice thinly
• 14 cup dry roasted salted peanut, coarsely chopped
• 2 cups green cabbage, thinly sliced
• 12 teaspoon celery salt
• 12 teaspoon onion powder

1. Put the pasta on to cook in salted water.
2. Mix curry powder, mayonnaise, Greek yogurt, lemon juice and Kosher salt in a large bowl.
3. Add the golden raisins, shredded carrots, green onions, and apple.
4. Mix well.
5. Add the cooked, drained pasta and mix lightly.
6. Place the sliced cabbage in a different bowl and toss lightly with the celery salt and onion powder.
7. Add seasoned cabbage and roasted peanuts to the large bowl, toss lightly.
8. Taste to see if it pleases you and re-season if needed.

barilla plus farfalle pasta, curry powder, mayonnaise, greek yogurt, lemon juice, kosher salt, golden raisin, green onion, carrots, fuji apple, peanut, green cabbage, celery salt, onion powder

Taken from www.food.com/recipe/crunchy-curry-pasta-salad-499474 (may not work)