Boil a large pot of salted water over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine the mayonnaise, Greek yogurt, curry powder, lemon juice, and honey. Whisk until smooth.

In a large bowl, add the cooled pasta, celery, red onion, carrots, raisins, and toasted almonds. Stir gently to combine.

Pour the dressing over the pasta mixture and fold gently until every ingredient is coated evenly.

Cover the bowl and refrigerate for at least 30 minutes before serving.