Get a taste of the far east with this beautifully put together salad! It's American with East Indian influences. Very good! It's a great lunch option for your lunch box or bag if you have somewhere to keep it chilled.
Cook rotini until tender, or as directed on package. Drain; rinse with cold water to cool.
In a large bowl, combine cooked rotini and all remaining salad ingredients.
In small bowl, combine all dressing ingredients; blend well. Add to salad; toss to coat. Serve immediately or cover and refrigerate until serving time.
*Notes: I make this a little healthier than the original recipe. I use unsalted, dry roasted cashews, which means they are not roasted in oil. That brings both the sodium and the fat content down. They are not readily available just anywhere and are more expensive, pushing the cost of the recipe up a little, but what is you and your family's health worth? If you don't have them readily available to you, they can be ordered online on Amazon and elsewhere and you can freeze what you don't use for the recipe. Be sure to freeze them in an airtight container to preserve freshness and flavor.
Other ways to make this recipe healthier and lower in fat, is to use mayonnaise made with canola or olive oil, or to make your own mayo with healthier ingredients, cutting back on the salt and saturated fat as much as possible. Vegetable rotini is a good choice for this recipe and I use fat-free sour cream or yogurt in place of sour cream. Make it as healthy as you can.
Here is my choice of cashews from Amazon. Dry roasted and no salt.