Curried Pasta Salad

Salt
8 oz. elbow macaroni
1/4 cup cold milk
2 T. curry powder (preferably Madras-style)
1/4 cup peanut oil
2 T. mayonnaise
1/4 mango chutney, finely chopped
1/4 cup rice wine vinegar
Freshly ground pepper
1 10-oz. bag broccoli slaw mix
1/2 cup chopped scallions
1/4 roughly chopped fresh cilantro

Cook macaroni in salted water until al dente; drain and toss with the milk in a large bowl.

Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool. Whisk the mayonnaise, chutney, and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing. Season with 1/4 tsp. salt, and pepper to taste.

Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined. Stir in the pasta and toss to coat. Cover and refrigerate until serving.

Serves 6 to 8.

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