Inspired by the South African favourite, often called curry noodle salad, this pasta salad is made with one of the easiest dressings you’ll ever make – yogurt simply stirred with fragrant curry, garlic and lime – and has such vibrant flavours you’ll find yourself making it over and over again. The chickpeas and vegetables, along with the whole wheat pasta make it hearty enough for lunch or even dinner.
This salad is delicious when served right away, but also improves upon sitting. If making a day ahead, the dressing will soak into the pasta so you may want to add more yogurt and lime juice to moisten just before serving.
In a large pot of boiling water, cook pasta for about 8 minutes or according to package directions, until tender but firm. Drain and rinse under cold water. Drain well.
In a small skillet or saucepan, heat oil over medium-low heat; sauté garlic for 1 minute or until softened and fragrant. Stir in curry powder; remove from heat and let cool.
In a large bowl, whisk together salt, pepper, yogurt, lime zest and 1 tbsp (15 mL) of the lime juice. Scrape curry mixture into bowl and whisk to combine.
Add pasta, chickpeas, apple, red pepper, cucumber and raisins to yogurt mixture and toss gently to coat. Taste and add more lime juice, as desired. Serve immediately, or cover and refrigerate for up to 1 day.