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Homemade Indian Curry Pasta Salad Recipe photo

Indian Curry Pasta Salad Recipe

This Indian Curry Pasta Salad is bursting with flavor! A delightful blend of pasta, spices, chicken, and fresh veggies that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 16 ounces dry fusilli pasta
  • 1 tablespoon olive oil
  • 1 lb cooked chicken breast chopped
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 4 curry leaves (optional)
  • 6 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 jalapeño deseeded and finely chopped
  • 1 small white onion finely diced
  • 2 cherry tomatoes finely chopped
  • 1 cup baby Bella mushrooms sliced
  • 1/3 cup frozen sweet peas defrosted
  • 1/2 cup shredded carrots
  • 2 teaspoons cumin powder
  • 1/2 tablespoon garam masala
  • 2 teaspoons paprika
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon oregano
  • 1 teaspoon turmeric
  • 1 teaspoon salt or to taste
  • 4 tablespoons chopped cilantro
  • 1 tablespoon lemon juice
  • 2 tablespoons grated Parmesan cheese

Equipment

  • Large pot
  • Skillet
  • Cutting board and knife
  • Mixing bowl
  • Measuring spoons and cups
  • Serving utensils

Method
 

Preparation Steps:
  1. Begin by bringing a large pot of salted water to a boil. Add the fusilli pasta (or your choice of macaroni or small shell pasta) and cook according to package instructions until al dente. Drain and set aside.
  2. In a skillet, heat the olive oil over medium heat. Add the mustard seeds and cumin seeds. Sauté for about 1 minute until they begin to pop and release their aromas.
  3. To the skillet, add the minced garlic, grated ginger, and chopped jalapeño. Sauté for another 2-3 minutes until fragrant. Then, add the diced onion and continue cooking until the onion is translucent.
  4. Stir in the chopped cherry tomatoes, sliced mushrooms, sweet peas, and shredded carrots. Cook for another 5 minutes, allowing the vegetables to soften slightly.
  5. Sprinkle in the cumin powder, garam masala, paprika, crushed red pepper flakes, oregano, turmeric, and salt. Mix well to combine all the spices with the vegetables. Cook for an additional 2 minutes.
  6. In a large mixing bowl, combine the cooked pasta, chopped chicken, and the sautéed vegetable mixture. Toss to ensure everything is evenly distributed.
  7. Add the chopped cilantro, lemon juice, and grated Parmesan cheese to the pasta salad. Toss gently to incorporate all the flavors.
  8. Let the salad cool to room temperature before serving. For best results, refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

  • This pasta salad can be made ahead of time, making it a great option for meal prep.
  • Feel free to adjust the spice levels according to your taste preference.
  • Garnish with extra cilantro and a squeeze of lemon just before serving for a fresh touch.