The ingredients list is long, but this recipe requires hardly any effort to make and it's even easier to eat. Whole grain pasta is tossed with crisp, fresh vegetables and a creamy Thai curry-inspired dressing. Save the leftover dressing for your weekly lunches — you'll want it.

Thai Curry Pasta Salad [Vegan, Gluten-Free]



Cooking Time




For the Dressing:

  • 1 1/2 cups unsweetened coconut milk
  • 1/2 cup raw cashews
  • 2 basil leaves
  • 1 tsp chopped garlic
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon mustard powder
  • 1/2 cup dry coconut flakes
  • 1 teaspoon white sesame seeds
  • 1 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon lime juice

For the Salad:

  • 2 cups shredded red cabbage
  • 3 cups ancient grain pasta, boiled and drained
  • 1/2 cup chopped baby corn
  • 1/4 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup shelled edamame


  1. Heat a saucepan and combine all the dressing ingredients, except salt and lime juice.
  2. Let it boil for 5-7 minutes, stirring frequently.
  3. When it slightly thickens and coconut flakes are visible on the surface, turn off the heat and let it cool completely.
  4. Once cooled, blend the dressing in a blender until smooth and creamy.
  5. Pour the dressing into a bowl and mix in salt and lime juice. Keep it aside.
  6. In a mixing bowl, combine all the salad ingredients and toss in the dressing. Serve.


The dressing recipe yields about 1 1/2 cups.


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Nutritional Information

595 calories Fat: 24g Carbs: 79g Protein: 18g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.