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Ingredients Jump to Instructions ↓

  1. 2 cups small seashell pasta

  2. 4 carrots, peeled and julienned

  3. 1/2 head leaf lettuce - rinsed, dried, and chopped

  4. 1 medium cucumber, peeled, seeded, and diced

  5. 3/4 cup frozen green peas

  6. 1/2 cup frozen whole-kernel corn

  7. 2 cups mayonnaise

  8. 2 tablespoons brown sugar

  9. 1 tablespoon curry powder

  10. 1/2 teaspoon garlic salt

  11. 1 cup shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  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.

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