Curry Pasta Salad

Pasta salads can be served well beyond summer barbecues.  We just switch out the summer veggies such as corn and replace with a taste of winter with a roast butternut squash.  The key is to have a firmly cooked pasta and letting the flavors come together before serving.  

Ingredients 

• 1 pound cavatelli pasta
• 1 cup mayonnaise
• 1/2 cup sour cream, room tempertature
• 2 tablespoons of curry powder, separated
• 1 medium red onion, chopped
• 1 red bell pepper, chopped
• 2 pounds of butternut squash, peeled and cubed
• 2 cups cashews, baked and chopped 
• 3 tablespoons of fresh dill, chopped and divided
• 1 cup scallions, chopped and divided 
• Kosher salt and freshly ground black pepper to taste

Making It

• Cook the pasta al dente, drizzle with olive oil and mix 1/2 tablespoon of curry and mix, let rest until room temperature 
• Set oven to 400 degrees, in three separate baking sheets line with tinfoil, put the onion, bell pepper, squash, mixing each with olive oil, salt and pepper, roast the pepper and onion for 7 minutes and squash for 10 (or until tender)
• Mix the sour cream, mayonnaise. remaining curry, 2/3 cup of the scallions and 2 tablespoons of the dill and add to pasta and bring together
• Toast the cashews for 7 minutes in the middle rack, add to pasta and mix all together, add kosher salt and freshly ground pepper to taste
• Place in a bowl and top with remaining herb and scalions scattered on top

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