Four Teacups

Spicy English Layer Salad

2 cups small seashell pasta

4 carrots, julienned

1/2 head leaf lettuce, coarsely chopped

1 medium cucumber, peeled, seeded, and diced

3/4 cup frozen petite peas

1/2 cup frozen white corn

2 cups mayo

2 tablespoons brown sugar

1 tablespoon curry powder

1/2 teaspoon garlic salt

1 cup shredded white cheddar

 

Cook pasta according to package directions. Drain and rinse with cold water. Place carrots in the bottom of a trifle bowl. Place the lettuce in a layer over the carrots. Combine cucumber, peas and corn; spread over the lettuce. Spread cold pasta over vegetables.  In a small bowl, stir together the mayo, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with cheese. Cover and refrigerate at least an hour before serving.