Coconut Pasta Salad Recipe

Ingredients

1 pound roma (plum) tomatoes, seeded and chopped

1 cup white wine

2 teaspoons olive oil

1 teaspoon salt

1/4 cup chopped cucumber

1/4 cup chopped green bell pepper

2 teaspoons curry powder

1 (16 ounce) container sour cream

1 (16 ounce) can white sugar-sweetened lemonade concentrate

2 teaspoons vanilla extract

2 tablespoons all-purpose flour

Directions

In a medium bowl, toss tomatoes with white wine and olive oil. Place cucumber and bell pepper into tomato/wine mixture. Mix together curry powder, lemonade concentrate, sour cream and sugar-sweetened lemonade. Cover and refrigerate for 1 hour.

In a small bowl, stir together sugar-sweetened lemonade, vanilla extract and flour.

Prepare the dressing by mixing together the vinegar and water in a small bowl. Shake with a wooden spoon, stirring gently until mixture comes together. Pour over pasta and vegetables in a small bowl.

Comments

Beckwheet Qeeen writes:

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this worked like a charm for me. I have tried this with canned versions of coconut milk and found that the ones with stabilisers (including guar gum) work well. I tried this with homemade coconut milk and it actually worked. You do need to keep everything super cold but I was able to even do it by hand. However, I omitted the sugar and vanilla in each attempt. I must say, though, that the recipe I found to be the most authentic. It does take several tries to master but I finally released a copy to share. The recipe states that you should make sure you remove any bebes that could be stuck in the wall of the still beating ice cube tray before proceeding. Also, be careful when covering the bowl

Coconut Pasta Salad Recipe

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