About this recipe:This seven-layer salad takes some inspiration from the salads they sell at Boots or M&S (pasta shells and julienned carrots) and some inspiration from my gran (curry powder and brown sugar). This makes a really refreshing, flavourful salad that I simply love and that my friends request at barbecues!
250g (9 oz) small seashell pasta
4 carrots, peeled and julienned
1/2 head leaf lettuce - rinsed, dried and chopped
1 medium cucumber - peeled, seeded and diced
125g (4¼ oz) frozen garden peas
75g (3 oz) frozen sweetcorn
475ml (16 fl oz) mayonnaise
2 tablespoons dark brown soft sugar
1 tablespoon curry powder
1 clove garlic, minced
125g (4¼ oz) grated Cheddar cheese
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Method Prep:25min › Ready in:25min
Cook pasta according to packet instructions. Drain and rinse under cold water to cool.
Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and sweetcorn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread it out over the top.
In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder and garlic. Spread this carefully over the pasta. Top with grated Cheddar cheese. Cover and put in the refrigerator for at least 1 hour before serving.