Curried Pasta Salad with Cucumber Raita
1 pound Elbow Macaroni, Radiatore or other medium pasta shape, uncooked
1/2 cup non-fat, plain yogurt, divided
2 tbsp. finely chopped fresh mint
1 medium tomato
1 tbsp. vegetable oil
1 tbsp. curry powder
1 jalapeño pepper, cored, seeded and finely chopped (optional)
1/4 cup reduced-fat sour cream
1/2 cup celery, cut on the diagonal
1 cup julienned snow peas, raw or lightly cooked
1 cup coarsely chopped cooked shrimp (optional)
To make the raita, trim the ends from the cucumber, peel it and cut it in half lengthwise. Scoop out the seeds and grate the cucumber coarsely. Stir the grated cucumber, 1/4 cup of the yogurt and the mint together in a small bowl. (This can be made ahead and refrigerated up to one day.)
Core the tomato and cut it in half crosswise. Squeeze out the seeds and finely dice the tomato. Set aside. Heat the oil in a small skillet over low heat. Add the curry powder and the jalapeño and cook until the curry is fragrant, about 1 minute. Remove and cool.
Prepare pasta according to package directions. Drain and rinse under cold water to cool. Drain again thoroughly. Stir the remaining 1/4 cup of the yogurt and the sour cream together in a large bowl. Stir in the curry mixture, pasta, diced tomato, celery, snow peas and shrimp. Let stand 30 minutes, tossing once or twice before serving. Top each serving with a dollop of the cucumber raita.