375 g farfalle pasta
1 red onion, halved, thinly sliced
1 large green capsicum, finely chopped
2 stalks celery, thinly sliced
2 red apples, cored, cut into 2cm pieces
⅓ cup roughly chopped raisins
½ cup mayonnaise
½ cup buttermilk
¼ cup fruit chutney
1 Tbsp mild curry powder
salt and pepper to taste
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
- To make curried dressing, whisk all ingredients in a jug until combined.
- Add onion, capsicum, celery, apples and raisins to pasta with dressing. Toss well to combine, then serve.