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Curried Pasta Salad




  1. Cook pasta according to directions on the packet.
  2. Drain and place in bowl.
  3. While pasta is cooking, dice capsicums finely.
  4. Slice shallots finely.
  5. Drain and rinse champignons, halve or quarter if necessary. They should be a similar size to the capsicum pieces.
  6. Combine dressing ingredients in a jar and shake well to combine.
  7. Add capsicum, shallots and champignons to the pasta.
  8. Pour dressing over the pasta and vegetables and stir through gently.
  9. Serve warm or cold.


I used a buckwheat pasta, which makes the recipe gluten-free. I bought the pasta from the health food store. However, any small pasta shape will work for this recipe.

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