How do I make the creamy Thai curry dressing for this pasta salad?

Combine coconut milk, cashews, basil, garlic, and spices in a saucepan, boil for 5-7 minutes until slightly thickened, then cool completely before blending until smooth. Finish with salt and lime juice.

Can I use a different type of pasta for this Thai Curry Pasta Salad?

Yes, while ancient grain pasta is suggested, you can use any gluten-free pasta of your choice, boiled and drained according to package instructions, for this salad.

What vegetables are in this Thai Curry Pasta Salad?

This salad includes shredded red cabbage, chopped baby corn, chopped celery, chopped carrots, and shelled edamame, providing a colorful and crunchy mix.

Can I prepare this Thai Curry Pasta Salad ahead of time?

You can prepare the dressing ahead and store it separately. For best texture, combine the dressing with the pasta and vegetables just before serving, as the pasta can absorb the dressing over time. Store leftovers in an airtight container in the refrigerator for up to 2 days.

How can I adjust the spice level of the Thai curry dressing?

To increase the heat, add more chili powder to the dressing. For a milder flavor, reduce the amount of chili powder or omit it entirely.

10 years ago

Thai Curry Pasta Salad
[Vegan, Gluten-Free]

GD By: Gunjan Dudani

Author Bio

Gunjan Dudani is the founder of Kiipfit, where she shares healthy recipes and tips. After... Read More

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A vibrant Thai Curry Pasta Salad served in a light blue bowl, featuring ancient grain pasta, shredded red cabbage, baby corn, edamame, and carrots, coated in a creamy, spiced cashew-coconut dressing. Garnished with fresh basil.

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Pasta

Thai Curry Pasta Salad [Vegan, Gluten-Free]

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.

Ingredients You Need for Thai Curry Pasta Salad [Vegan, Gluten-Free]

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

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How to Prepare Thai Curry Pasta Salad [Vegan, Gluten-Free]

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

Notes

The dressing recipe yields about 1 1/2 cups.

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.