Begin by bringing a large pot of salted water to a boil. Add your chosen short pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Spread the pasta out on a baking sheet to cool completely.

In a mixing bowl, combine ¾ cup mayonnaise, ½ cup Greek yogurt, 2 tablespoons curry powder, and the juice of one lemon. Whisk until smooth and creamy.

In a large bowl, combine the cooled pasta, 1 cup celery, ½ cup red onion, 1 cup grated carrots, ½ cup raisins, and ½ cup toasted almonds. Gently mix.

Drizzle the creamy dressing over the pasta mixture. Gently fold until everything is evenly coated.

Cover and refrigerate for at least 30 minutes before serving.