If you’re looking for a vibrant, flavor-packed dish that bridges the gap between comfort food and fresh summer salad, this dish is it.
Imagine tender pasta tossed with a medley of crisp, colorful veggies—all coated in a tangy curry dressing that’s both unexpected and irresistible.
It’s the kind of salad that stands out at BBQs, picnics, and weeknight dinners alike.
I love to take this salad to a summer gathering to share with friends and family. It is always very popular and well received.
The combination of fresh vegetables, al dente pasta & zingy curry dressing makes it a delight on the side of a plate of BBQ meat.
Contents
How To Make Curried Pasta Salad with Vegetables
Boil the Pasta
Fill a saucepan with salted water and bring to a boil. Once at a rolling boil, add in the pasta and cook until al dente.
Drain & rinse the pasta in cold water to stop the cooking process & set aside.
Chop Fresh Vegetables
Dice the capsicum and onion & grate the carrot and add into the bowl with the drained corn kernels and cooked pasta.
Make the Dressing
Combine all dressing ingredients in a glass jar, add the lid and give it a good shake to combine well.
Combine Everything
Add the dressing to the pasta & vegetables, keeping about 1/3 cup of the dressing aside for later.
Mix well to fully combine and coat everything in the dressing.
Refrigerate until ready to serve.
Before Serving
When ready to serve, remove from the fridge and add the remaining dressing and mix well to combine.
Serve on the side of a plate of BBQ meat or on its own as a lunch option.
Curried Pasta Salad
Equipment
- 1 Bowl large
- 1 Grater
- 1 Glass Jar medium
- 1 Saucepan medium
Ingredients
- 2 cups Pasta
- 1 tin Corn kernels drained
- 1 Capsicum, colour of your choice diced
- 1 Onion diced
- 1 Carrot grated
Dressing
- 1/2 cup Sugar white
- 1/2 cup Olive oil
- 1/2 cup White vinegar
- 1 dessertspoon Curry powder
Instructions
- Fill saucepan with salted water & put over high heat to boil.
- Once water is boiling, add pasta & cook until al dente.
- Drain & rinse pasta with cold water to stop cooking process. Set aside.
- While the pasta is cooking, grate the carrot, dice the onion and capsicum & drain the corn kernels.
- Add vegetables & pasta to a large bowl.
- In a medium jar, combine all dressing ingredients & give it a good shake to combine.
- Add most of the dressing to the bowl, keeping about 1/3 cup aside for later.
- Mix all ingredients together until well combined & then refrigerate until needed.
- Just before serving, take out of the fridge & add remaining dressing & combine well.
- Great served as a side for a BBQ or just on its own for a tasty lunch.
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