Duff's Curried Pasta Salad

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Easy to make and excellent flavor. The only thing I left out was the mayonnaise, I'm allergic. The family loved it

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So far I am loving this pasta salad. I have to admit to not loving mango chutney so I actually left it out and did not find this too spicy. It is coming to work with me today to share with everyone and I KNOW they will love it.

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I made a double batch and our large family ate it all up. Several asled for the recipe.

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What an excellant side dish! I did not find this salad too salty as some reviewers did. I knew that curry powder would have salt as well as the pasta water. I just added a small pinch of salt and that was sufficient. The inclusion of milk with the pasta was the perfect way to keep the pasta from sticking together. Fabulous idea! Madras was a good choice in the curry powder and though it is hot the mango chutney does take the hot edge off of it. All in all, my family is very happy with this new side dish. Thanks, Duff!

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While conceptually this looks like a great recipe, I would probably toast the curry powder but let it cool and mix directly into the mayonnaise and let it sit in the fridge to develop the flavors. Too much oil.

Having said that, the recipe calls for 1/4 cup milk but there are no directions for use. I assume it is part of the dressing, but again...too much?

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This is a wonderful addition to the "pasta salad" category. The flavor is amazing, but the mango chutney is the star! I left out the cillantro and added chopped water chestnuts for some additional crunch. It was a unique flavor boost with our hamburgers and potato salad on Memorial Day weekend.

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This is a good salad and as all slaw type salads go, it needs to sit in the fridge for a couple of hours to let all of the flavors meld. The curry makes the salad much more yellow than it looks in the picture. All and all a good salad and very easy to throw together...will make it again.

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This pasta salad recipe is a keeper! It came out nice and crunchy from the slaw and creamy and full of flavor from the curried mayo. I added dried cranberries instead of chutney, and I also sprinkled toasted cashews on top. I added some sour cream too because I like very creamy pasta salad. I served this dish at a party and everyone loved it!

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This turned out unbelievably salty and acidic and had me popping antacids for the rest of the day. Aside from excessive saltiness and acidity, this recipe lacked flavor.

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Thanks Food network magazine...who would have thought, this recipe id delicious!!!