Instructions

• Bring a large pot of water to a boil and season with 1 tablespoon kosher salt.
• Cook 1 pound mini farfalle pasta until fully done with a slight bite remaining, about 1 minute past al dente.
• Drain the pasta, but do not rinse.
• In a dry skillet over medium-low heat, toast 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon curry powder, ½ teaspoon turmeric, and ¼ teaspoon cayenne or chili flakes for 30–60 seconds, just until fragrant.
• In a large mixing bowl, whisk together 1 cup Greek yogurt, ¼ cup mayonnaise, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon honey, 1 grated garlic clove, 1 teaspoon kosher salt, ½ teaspoon black pepper, and the toasted spice blend.
• Add the warm drained pasta to the dressing and toss until evenly coated.
• Fold in ½ cup golden raisins, ¼ cup currants, ¾ cup toasted chopped cashews, ½ cup toasted unsweetened coconut, ½ cup chopped cilantro, ¼ cup chopped mint, ¼ cup sliced scallions, ½ cup diced red bell pepper, and ½ cup diced cucumber.
• Rest the pasta salad for 15–20 minutes before serving so the flavors absorb.
• Taste and adjust with additional lemon juice, salt, or herbs before serving.