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.
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.