Curry Pasta Salad

Toasted curry powder is combined with yogurt, buttermilk and mayonnaise for an aromatic and creamy dressing for this curry pasta salad.

Curry Pasta Salad recipe

Curry Pasta Salad

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  • Duration
  • Prep Time
  • 8Servings


  • 12 oz quinoa, whole-wheat or brown rice penne or farfalle pasta (TRY: TruRoots Ancient Grains Penne)
  • Olive oil cooking spray
  • 2 tbsp Madras-style curry powder
  • 1/4 cup olive oil mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1/4 cup buttermilk
  • 1 tbsp raw honey
  • Sea salt and fresh ground black pepper, to taste
  • 1 Granny Smith apple, cored and diced
  • 1 red bell pepper, seeded and diced
  • 3 cups lightly packed baby spinach
  • 1 cup diced celery
  • 1/4 cup coarsely chopped fresh cilantro leaves


  1. Cook pasta according to package directions. Drain, mist with cooking spray and cool to room temperature on a tray.
  2. In a small nonstick skillet on medium-low, add curry powder and toast until fragrant, about 1 minute. Transfer to a large bowl and add mayonnaise, yogurt, buttermilk and honey; whisk until combined. Season with salt and black pepper. To a large bowl with dressing, add pasta, apple, bell pepper, spinach, celery and cilantro and stir until combined. Season with additional salt and black pepper.

Nutrition Information

  • Serving Size: 1/8 of recipe
  • Calories: 289
  • Carbohydrate Content: 38 g
  • Cholesterol Content: 3 mg
  • Fat Content: 9 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 106 mg
  • Sugar Content: 9 g
  • Polyunsaturated Fat Content: 4 g