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Easy vegan curried pasta salad with vibrant vegetables and spices.

Easy Vegan Curried Pasta Salad

This Easy Vegan Curried Pasta Salad is creamy, colorful, and bursting with flavor. A perfect combination of tender pasta, crisp vegetables, and a curry-spiced dressing, it’s a delightful twist on the classic pasta salad. Ideal for meal prep, picnics, or potlucks, this dish brings a comforting warmth and subtle spice that’s sure to impress everyone at the table.

  • Total Time: 20 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • 1/2 pound pasta (cellantani, fusilli, penne, or gluten-free)
  • 1 medium carrot, shredded
  • 2 scallions, diced
  • 1/2 cup vegan mayonnaise
  • 1/2 teaspoon curry powder (preferably McCormick Gourmet or similar high-quality blend)
  • 3 teaspoons brown mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery salt (optional)
  • 1 handful fresh Italian parsley, chopped
  • Salt and pepper to taste

Optional Add-Ons:

  • 1/2 cup chickpeas for added protein
  • 1/2 red bell pepper, chopped for extra crunch
  • 1/2 cucumber, diced for a refreshing touch

Substitutions and Shortcuts:

  • Use quinoa or couscous instead of pasta for a grain-based variation.
  • Replace vegan mayo with blended silken tofu and lemon juice for a lighter option.
  • Substitute parsley with cilantro for a slightly different flavor profile.

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8–10 minutes.
  2. Rinse and Drain: Drain the cooked pasta and rinse under cold water to stop the cooking process. Set aside to cool.
  3. Prepare the Dressing: In a large bowl, whisk together vegan mayo, brown mustard, curry powder, garlic powder, and celery salt (if using) until smooth and creamy.
  4. Prep the Veggies: Dice the scallions, shred the carrot, and finely chop the parsley.
  5. Combine the Veggies: Add the scallions, shredded carrots, and parsley to the dressing. Stir to combine well.
  6. Add the Pasta: Gently fold the cooled pasta into the dressing mixture a little at a time until everything is evenly coated and creamy.
  7. Season to Taste: Adjust seasoning with salt and pepper to your liking.
  8. Chill and Serve: Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld together.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 3 days.
  • Make Ahead: The salad tastes even better after a few hours as the curry flavor deepens.
  • Serving Tip: Garnish with extra parsley or a sprinkle of curry powder before serving for presentation and flavor.
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad / Pasta
  • Method: Boil + Mix + Chill
  • Cuisine: Vegan / Fusion

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 3g
  • Sodium: 380mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: vegan curried pasta salad, curry pasta salad, easy vegan pasta salad, creamy vegan salad, plant-based pasta recipes, vegan potluck salad