Cook the pasta in a large pot of boiling salted water for 8-10 minutes. Drain and rinse under cold water to cool.

Prepare the dressing by whisking together mayonnaise, Greek yogurt, curry powder, lemon juice, and honey in a bowl until smooth.

Combine cooled pasta with diced celery, chopped red onion, shredded carrots, raisins, and toasted almonds in a mixing bowl.

Drizzle the dressing over the salad and gently fold until well-coated, taking care not to over-mix.

Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.