Curry pasta salad is a flavorful twist on a classic, combining crunchy vegetables and pasta with a red curry vinaigrette dressing. It’s easy to prepare and always a crowd favorite at summer barbecues, picnics, parties, etc. Dairy free and can easily be made gluten free.

Looking for more pasta salad recipes? Try my dairy free mexican street corn pasta salad, dairy free chicken caesar pasta salad, or zesty Italian pasta salad.

Ingredient Notes

Short pasta shapes – this could be bowtie pasta, cavatappi pasta, fusilli pasta, etc.
Chicken breasts – makes the pasta salad more filling.
Bell peppers – I like to use a combination of orange (or red) and yellow for color, a hint of sweetness, and crunch.
Fresh spinach – adds more freshness and fiber.
Shallot – if you also don’t enjoy the raw, sharp taste, I recommend lightly sauteing it first to take the edge off.
Red curry vinaigrette – olive oil, rice vinegar, lime zest & lime juice, thai red curry paste, canned coconut milk, maple syrup, and kosher salt.

How to Make: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

Bake chicken. Season the chicken breasts then bake until the internal temperature has reached 165ºF. Cut into small pieces.
Cook pasta. Cook the pasta in a large pot of salted water according to the package instructions until al dente.
Combine and chill. In a large bowl, mix the cooked pasta, bell pepper, spinach, shallot, and cilantro. Pour the dressing on top and toss to combine.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this curry pasta salad recipe using what you already have? Here are some ideas…

No shallot? – you can also use red onion.
No bell peppers? – sub another crunchy vegetable such as baby bok choy, sugar snap peas, Persian cucumber, thinly sliced purple cabbage, carrot ribbons, or a combination.
Make it gluten-free – use your favorite gluten free pasta. I love Rummo gluten free pasta, but Jovial is great too.
Make it plant based – omit the chicken and use extra firm tofu, seasoned and pan fried in a bit of olive oil or use drained and rinsed white beans for a quicker option.

Helpful Tips

Use a rotisserie chicken to make this salad even quicker. You’ll need about 3 cups.
Toss the dressing with the pasta salad while it’s still a little warm. This allows it to cling to the pasta better.
Store the curry pasta salad in an airtight container in the fridge for up to 5 days.

More Pasta Salad Recipes

Did you try this curry pasta salad? If so, please leave a comment & a star rating below. Thank you!

Curry Pasta Salad

Curry pasta salad is a flavorful twist on a classic, combining crunchy vegetables and pasta with a red curry vinaigrette dressing. It's easy to prepare and always a crowd favorite at summer barbecues, picnics, parties, etc. Dairy free and can easily be made gluten free.

Author: Lindsey Jenkins

Prep Time 15

Cook Time 25

Total Time 40

Servings

Ingredients

Baked Chicken

1.25 pounds boneless skinless chicken breast
1 tablespoon olive oil
1 teaspoon EACH smoked paprika, garlic powder, onion powder
1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using anything else
¼ teaspoon black pepper

Pasta Salad

12 ounces fusilli, bowtie, cavatappi, etc. any short pasta shape
2 cups diced red and orange bell pepper or 2 medium bell peppers
2 cups fresh spinach roughly chopped
1 shallot, diced about ⅓ cup
⅓ cup cilantro roughly chopped
1 batch red curry vinaigrette

Instructions

Preheat the oven to 400ºF/200ºC and line a baking sheet with parchment paper.
Season chicken. Drizzle 1 tablespoon of olive oil over the the chicken breasts then season both sides with smoked paprika, garlic powder, onion powder, kosher salt and black pepper until evenly coated.
Bake chicken. Place the seasoned chicken breasts on the prepared pan and bake for 20-25 minutes, or until the internal temperature has reached 165ºF. Cut into small pieces.
Cook pasta. Cook the pasta in a large pot of salted water according to the package instructions until al dente then drain.
Combine and chill. Add the cooked pasta, diced bell pepper, chopped spinach, diced shallot, and chopped cilantro to a large bowl. Pour the dressing over the top and toss to combine. Enjoy right away or chill until ready to eat.

Notes

See the blog post for step-by-step photos, helpful tips, and a make it your way section with substitutions & variations to use what you already have.

Curry Pasta Salad

Ingredient Notes

How to Make: Step By Step