Indian Curry Pasta Salad

When I am asked to bring a dish to a potluck and I want to impress, I make this Indian Curry Pasta Salad. Full of fresh herbs and spices, with tender chicken breasts and fusilli pasta, in a flavorful, creamy sauce. It is similar to coronation chicken with pasta added. The mouth-watering herbs and veggies enhance the overall deliciousness of each bite.

For other salad recipes, try our easy macaroni salad made from elbow pasta, veggies, and a creamy mayo-yogurt dressing. If you are looking for something for taco night, this delicious taco pasta salad is perfect, or try this Mexican street corn pasta salad recipe. Many scrumptious pasta salads are perfect hot or cold.

While pasta salads are often served cold, they are delicious warm as well. With a medley of veggies and warm spices, this dish is comforting and satisfying. I like to make a big batch for the family, and we enjoy it throughout the week, or I pack it for lunch along with homemade sandwiches. Hearty and flavorful, it’s also easy to make and versatile, since I can use the meat and veggies I have on hand.

Why you will love this recipe 

• Full of flavor: This pasta salad packs more flavor than you expect. It has the traditional curry tastes I love so much blended with chicken breasts, spicy jalapeños, tangy lemon juice, and fresh veggies like baby Bella mushrooms, tomatoes, peas, and carrots.
• Less than an hour: I can make a home-cooked meal from scratch in under an hour with the most flavorful sautéed herbs and spices, moist chicken chunks, and pasta that soaks up all the seasoning. It is so easy to make with just a few steps.
• Versatile: I can use any pasta style, different types of meat, and various vegetables to make this recipe your way. It can be as spicy or as mild as your guests like it. 
• No sauce to make: I don’t add any sauce to this salad. I like to season mine with fresh herbs and spices. That way, it doesn’t get soggy. 

What you will need

• Pasta: The pasta is the most important ingredient, so make sure it is a high-quality brand that you have used before and enjoy. I use fusilli because it holds a lot of dressing in its corkscrew coils, as well as tiny pieces of herbs, veggies, cheese, and meat. The thick middle provides a firm, chewy bite that adds nice texture to the salad.
• Meat: I like to use organic skinless, boneless chicken breast because it is healthy, easy to chop, and has a mild taste that absorbs flavors well.
• Produce: Finely chopped jalapeño adds an even amount of heat to the whole salad rather than clumping into one spicy mouthful, as it can with powder. Minced white onion provides sharp, clean bites of onion flavor that kick the salad. Minced garlic imparts a mellow umami flavor to the mixture without the bitter aftertaste that garlic powder can produce. Cherry tomatoes stay juicy and hold their shape without getting mushy, with natural sweetness and less water to make the salad soggy. For a meaty texture with a rich flavor, baby Bella mushrooms are firm enough to hold their shape without getting too soft. Shredded carrots add a bright pop of color, a firm, chewy texture, and natural sweetness. Frozen peas stay crisp and bright green without getting mushy, unlike canned peas. 
• Wet ingredients: I use olive oil for cooking because it adds rich flavor and antioxidants, and it resists heat well. At the end of the cooking process, just before serving, I drizzle lemon juice over the curry to brighten the spices and add a tangy punch. 
• Dry ingredients: Freshly grated Parmesan cheese to add rich, salty flavor at the end of the preparation process.
• Seasonings: Besides salt and pepper, mustard and cumin seeds are tempered in olive oil and added for a nutty flavor and crunchy texture. I also add chopped curry leaves to the pan, along with the seeds, for a citrusy, smoky depth that other herbs cannot match. Grated ginger provides a sharp, clean punch of spiciness without any woody chunks. Cumin powder gives this curry its warm, smoky base, helping boost the spice trinity of the garam masala. Speaking of garam masala, it is a blend of spices, typically made with curry powder, with a bit of cinnamon and cloves for sweetness. I also add this to my pasta salad along with extra turmeric for a yellow hue and earthy flavor. Paprika adds more sweetness and a reddish hint to keep the yellow from being too bold. For a robust, slightly minty taste with a Greek note, I also crush some oregano between my fingers before sprinkling it into the salad to bring out the oils’ flavor. Chopped cilantro adds bright green flecks of color and a bit of zesty flavor to the salad, giving it an herbal punch. Finally, red pepper flakes add visual appeal and ensure this salad has plenty of heat. 

How to prepare

Preheat the oven. First, I cook the pasta until al dente, then drain it, drizzle with a bit of olive oil, and set it aside.

Temper the seeds: Now, I temper the mustard seeds in oil over medium-high heat in a large skillet for about 60 seconds, until they start to pop. Then, I add the cumin seeds and let them heat for about 30 seconds, until they pop and smell nutty. I toss in the curry leaves, half the cilantro, ginger, and minced garlic, stirring and sautéing for about 2 minutes before adding the onions and jalapeño and sautéing for 2 to 3 minutes, or until the onions are translucent. 

Sauté the vegetables: I add the tomatoes and sauté them until cooked, then stir in the mushrooms. I cook them for 5 to 7 minutes or until they are tender. The peas and carrots go in next, and Isautég them for another 2 minutes before stirring in the oregano, paprika, garam masala, cumin, turmeric, and red pepper flakes. 

Mix, garnish, and serve: I mix all this in a bowl with the pasta and chicken, season it with salt, then garnish it with parmesan cheese, a drizzle of lemon juice, and the rest of the cilantro before serving.

Expert tip

How to temper seeds – the art of Tadka

It may sound difficult, but tempering the mustard and cumin seeds is very simple and takes only a couple of minutes. First, I add the olive oil to the skillet on medium-high heat and let it heat up. Once it is sizzling, I add the mustard seeds and let them heat until they pop, which takes about 45 to 60 seconds. Then, I add the cumin seeds and let them pop for a few seconds until they smell nutty. I remove the pan quickly, so they don’t burn. Be careful when cooking the mustard seeds, as they can jump out of the pan. You may have to cover the pan at first.

More tips to consider:

• Be sure to remove the seeds and membrane from the jalapeño, or the salad will be way too spicy.
• Also, wear kitchen gloves when working with jalapeño peppers so the juice doesn’t soak into your skin. 
• Make sure the pasta water is salted well to season the noodles. 
• Choose short, sturdy pasta shapes with lots of nooks and crannies or those with holes, like macaroni or penne, that can hold meat, veggies, and dressing. 
• Dry the vegetables well so they do not add too much moisture and make the salad watery. 

Recipe variations and add-ins:

• Make it faster: To shorten prep time, use canned or rotisserie chicken. Sometimes I use leftover chicken from the night before. 
• Different meat: Instead of chicken, I often use turkey, pork, or ham. Seafood like shrimp or crab is also a delicious choice.
• No meat: Another way to eat this pasta salad is without any meat. Use beans or eggs for protein instead. 
• Add fruit: Make this salad sweeter by adding chopped apples, raisins, or dried cranberries. 
• Crunchy protein: Make your protein crunchy. Toss in some chopped pecans, slivered almonds, or peanuts.

Serving suggestions:

This pasta salad is hearty enough to be a meal, full of meat, vegetables, and pasta. I usually add some bread to go with it and a dessert afterward. Because it is so spicy, this phyllo dough cake, also known as crinkle cake, is perfect for cooling off the tongue. The delicate phyllo pastry is soaked in cool, creamy custard that will melt in your mouth.

One of my favorite breads to serve with it is 30-minute dinner rolls because they are fast and easy to prepare and have a delicious, buttery-sweet flavor. In just 30 minutes, I can have a whole pan of soft, fluffy, warm rolls to serve with this tasty salad. Jordan Pond popovers are also a great choice. They take a little more time, but the presentation is so worth it! And you only need 5 basic ingredients to make them.

How to store leftovers:

• Refrigerate: I pack leftover pasta salad in an airtight container in the fridge for 3 to 4 days.   
• Freezing: Freezing is not recommended/

Frequently asked questions

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