Bring a large pot of water to a boil, add salt and rotini pasta, cook until al dente (8-10 minutes), drain and rinse under cold water.

In a medium bowl, combine mayonnaise, Greek yogurt, curry powder, lemon juice, honey, and salt; whisk until smooth.

In a large bowl, combine cooled pasta, diced celery, red onion, grated carrots, and raisins; toss gently.

Pour dressing over salad mixture and toss until fully coated.

Cover and refrigerate for at least 30 minutes.

Before serving, stir, and add reserved dressing if needed; garnish with toasted almonds or fresh herbs.