Salad with pasta, broccoli and chutney sauce

Ingredients:

• 230 g Elbow macaroni (curved hollow horns)
• 280 g shredded cabbage mixture with broccoli and carrots
• 1/4 cup peanut butter or any other nut butter
• 1/4 cup prepared mango chutney (Indian sweet and sour fruit and vegetable sauce)
• 1/4 tsp salt, plus more as needed
• 1/4 cup cold milk
• 2 tablespoons Madras curry powder
• 2 tablespoons mayonnaise
• 1/4 tbsp. rice vinegar
• Freshly ground pepper
• 1/2 cup chopped green onions
• 1/4 cup coarsely chopped fresh cilantro

Preparation:

1. Boil the pasta: Bring a pot of salted water to a boil. Add the pasta and cook until al dente; drain and stir in the milk.
2. Meanwhile, toast the curry powder in a small skillet over medium heat until the flavors release, about 1 minute. Stir in the peanut oil to give it a curry-like color; let cool slightly.
3. Prepare the salad dressing: Mix mayonnaise, chutney and curry oil in a salad bowl, stirring constantly, add rice vinegar, then salt and black pepper to taste.
   
   Add shredded cabbage and broccoli mixture, chopped green onions and cilantro.
   
   Stir in the pasta and shake to combine. Cover and refrigerate until serving.