Tofu Curry Pasta Salad

    35 mins

    This is a refreshing salad with sultanas, tofu and nuts. It's very adaptable, so you can add more or less of anything to suit your taste. Serve chilled over mixed greens.

    53 people made this

    Serves: 6 

    • 500g fusilli pasta
    • 1 teaspoon curry powder
    • 1 tablespoon mayonnaise
    • 1 tablespoon lemon juice
    • salt to taste
    • 1 apple, peeled, cored and finely chopped
    • good handful sultanas
    • 1/2 bunch spring onions, chopped
    • 2 carrots, grated
    • 1 packet firm tofu, crumbled
    • 3 tablespoons pine nuts

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Cook pasta in plenty of boiling salted water according to packet instructions. Drain and cool.
    2. In a large bowl, combine the curry powder, mayonnaise, lemon juice and salt. Add cooked pasta and toss to coat. Then add the apple, sultanas, spring onion, carrots, tofu and nuts and mix well.

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    Reviews in English (44)


    Loved this recipe. I made this for a crowd, so I beefed up the recipe considerably. Used two packages of tri-color pasta, and pretty much doubled everything else. Like other cooks, I added lots more of the mayo+curry dressing -- about two cups mayo and four tablespoons curry, and it was perfect for the amount of pasta I had. I also didn't have raisins, so I used "craisins", or dried cranberries. Subbed out pine nuts for chopped toasted almonds. I left out the tofu. This would have tasted GREAT with diced ham. I'll definitely make this again. (Oh, and I added the apples in lemon juice right before serving. This was a nice way to avoid the drying-out that other cooks have noticed.)  -  28 Apr 2007  (Review from Allrecipes US | Canada)


    Made this with normal pasta not tri-colour, didn't have any tofu so omitted that and used yogurt instead of mayo to make it healthier. Doubled up all the ingredients except for the pasta as others suggested.Absolutely delicious, tasted very much like coronation chicken. Needs to be eaten on the same day or the pasta absorbs all the sauce, I revived it with a little olive oil.  -  30 Jun 2006  (Review from Allrecipes US | Canada)


    This is a delicious recipe. I reccomend it highly. I made it twice in two weeks. I tried it with orzo and it was really good. I did find that I needed to double the quantity of the curry dressing that you mix in for my own liking.  -  19 May 2000  (Review from Allrecipes US | Canada)