Bring a large pot of salted water to a rolling boil and add the pasta. Cook according to package instructions until al dente, usually around 8-10 minutes, then drain and rinse with cold water.

In a mixing bowl, whisk together mayonnaise, Greek yogurt, curry powder, lemon juice, and honey until smooth. Set aside for later.

In a large mixing bowl, combine the cooled pasta with chopped celery, diced red onion, shredded carrots, raisins, and toasted almonds. Gently toss to mix.

Fold the dressing into the pasta and vegetables until everything is well coated.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes before serving.

Before serving, check consistency. If too dry, add a splash of reserved dressing or milk to reach the desired creaminess.