Curried Radiatore Salad with Raita
This Indian-inspired vegetarian dish features "little radiator" shaped pasta, or "radiatore" in Italian. The sweet cucumber, garlic and mint raita pairs beautifully with the curried vegetables and pasta.
1 cucumber, peeled, seeded, and slivered
1⁄2 cup whole milk yogurt
l garlic clove, minced
2 tbsp. chopped fresh mint
1⁄4 cup vegetable oil
1 tbsp. curry powder
1 red bell pepper, cut in strips
1 zucchini, sliced
2 cups broccoli florets, blanched
1⁄2 cup sliced scallions
2-3 tbsp. lime juice
1 lb. radiatore, cooked and drained
1 cup raisins
Salt, to taste
Pappadum or other flatbread
1. To make raita: Drain cucumber slivers on paper towels. Com-bine in a small bowl with yogurt, garlic, and mint. Cover and refrigerate.
2. In large sauté pan, heat oil over medium heat. Add curry powder and cook 1 min. until fragrant. Add pepper, zucchini, broccoli, and scallions; stir-fry 3-5 min. Stir in lime juice and remove from heat.
3. In large bowl, toss radiatore with sautéed vegetables and liquid from pan. Stir in raisins and salt. Let stand 1 hour or refrigerate several hours.
4. Top salad with raita and accompany with pappadum.