Easy Indian Curry Pasta Salad Recipe

In a creamy sauce, Indian Curry Pasta Salad contains juicy chicken breasts, fusilli pasta, and fresh herbs and spices. Like pasta-topped coronation chicken. Herbs and vegetables enhance every bite.   


– 16ouncesdry fusilli pastamacaroni or small shell pasta – 1tablespoonolive oil – 1lbcooked chicken breastchopped – 1teaspoonmustard seed – 1/2teaspooncumin seed – 4curry leavesoptional – 6clovesgarlicminced – 1tablespoongrated ginger – 1jalapenodesseded and finely chopped – 1small white onionfinely diced – 2cherry tomatoesfinely chopped – 1cupsbaby Bella mushroomssliced – 1/3cupfrozen sweet peasdefrosted – 1/2cupshredded carrot – 2teaspoonscumin powder – 1/2tablespoongaram masala – 2teaspoonpaprika – 1teaspooncrushed red pepper flake – 1teaspoonoregano – 1teaspoonturmeric – 1teaspoonsaltor to taste – 4tablespoonschopped cilantro – 1tablespoonlemon juice – 2tablespoonsgrated Parmesan cheese


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After boiling a big pot of salted water, cook pasta al dente according to the box. Drain pasta, add olive oil, and set aside.

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Heat olive oil in a large nonstick pan on medium-high. Temper mustard and cumin seeds for 30-60 seconds in heated oil.

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Add minced garlic, ginger, curry leaves, and half the cilantro. Sauté 1-2 minutes.

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Add chopped jalapeño and onion. Sauté onions for 2-3 minutes until transparent.

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Salt the mixture after adding tomatoes. Sauté until tomatoes are done. Stir in the mushrooms and simmer for 5-7 minutes.

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Add carrots and green peas next. Sauté for 2 more minutes. Next, add turmeric, cumin, garam masala, paprika, oregano, and crushed red pepper flakes.

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Add cooked pasta and chicken to the mixture. Adjust salt. Add Parmesan cheese, leftover cilantro, and lemon juice. Serve.

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