Spicy English Seven-Layer Salad recipe

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Ingredients

2 cups small seashell pasta
4 carrots, peeled and julienned
½ head leaf lettuce - rinsed, dried, and chopped
1 medium cucumber, peeled, seeded, and diced
¾ cup frozen green peas
½ cup frozen whole-kernel corn
2 cups mayonnaise
2 tablespoons brown sugar
1 tablespoon curry powder
½ teaspoon garlic salt
1 cup shredded Cheddar cheese

Nutrition Info

594.5 calories
carbohydrate: 31.7 g
cholesterol: 35.7 mg
fat: 49.3 g
fiber: 2.4 g
protein: 9.3 g
saturatedFat: 9.7 g
servingSize: -
sodium: 538.4 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.

  2. 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 corn, spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.

  3. In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

Recipe Yield

8 servings

Recipe Note

This seven-layer salad takes some inspiration from the salads they sell at Boots (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques!

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