Curried Leftover Turkey and Pasta Salad

• 12 ounces pasta shells whole wheat, or bow ties, or other pasta
• 4 tablespoons almonds slivered
• 1 tablespoon curry powder or to taste
• 13 cup mayonnaise, light plus 1 tablespoon
• 1/2 cup yogurt, low-fat plain, or low-fat sour cream
• 13 cup mango chutney
• 1 teaspoon turmeric
• 18 teaspoon cinnamon ground
• 18 teaspoon cayenne pepper or to taste
• 2 cups turkey cooked, or chicken, cut into 1-inch pieces
• 13 cup raisins, seedless
• 23 cup celery diced
• 1/2 cup scallions, spring or green onions chopped
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste

1. Cook pasta in a large pot of lightly salted water until al dente, 9 to 11 minutes.
2. Drain and rinse.
3. Set aside.
4. Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, 2 to 4 minutes.
5. Remove from the heat and transfer to a plate to cool.
6. Return the pan to the stovetop and stir in curry powder.
7. Toast, stirring constantly, over low heat until fragrant, about 30 seconds to 1 minute.
8. Transfer to a small bowl, mix in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.
9. Add chicken, raisins, scallions, celery and the reserved pasta in a large bowl and combine well.
10. Stir in the dressing and toss to evenly coat.
11. Taste and adjust seasonings with salt, black pepper and ground red pepper.
12. Sprinkle the toasted almonds on top.
13. Serve warm.

pasta shells, almonds slivered, curry powder, mayonnaise, yogurt, mango, turmeric, cinnamon ground, cayenne pepper, turkey, raisins, celery, scallions, salt, black pepper

Taken from recipeland.com/recipe/v/curried-leftover-turkey-pasta-s-51428 (may not work)