Part healthy salad, part comforting pasta, this Tikka Masala Pasta Salad recipe has all the things you’re keen on about your favorite Indian sauce in a single bowl. Serve fresh or make ahead for a straightforward vegan meal, and revel in either warm or cold. Gluten-free, soy-free & nut-free option.
Indian food cravings usually are not to be taken evenly. Nevertheless, when it’s just too hot to whip up a hot and spicy tikka masala, but you might be still craving all those flavors, then make this easy pasta salad tossed with a fast tikka masala dressing!
An Indian-inspired vegan pasta salad that’s satisfying, quick and simple and made with easy on a regular basis ingredients! I like how versatile pasta salad is. You’ll be able to take it in so many directions.
This vegan pasta salad is great as a principal or a side dish. It’s bursting with barely spicy and splendidly fragrant Indian flavors, and contains a mayo-free creamy dressing and a number of crunchy fresh veggies.
why you’ll love this tikka masala pasta salad
- it comes together in a short time
- it’s very flavorful
- it has veggies, pasta and tofu.
- it could possibly be made gluten-free Nutfree and Soyfree
- It satisfies each summer salad and saucy Indian food cravings!
More Vegan Pasta Salad recipes:
Easy Summer Pasta Salad with Grilled Vegetables
Tuscan Pasta Salad with Lemon Vinaigrette
Peanut Sesame Noodle Salad
Tabbouleh Pasta Salad
Southwestern Pasta Salad with Black Bean Dressing
Print Recipe
Vegan Tikka Masala Pasta Salad
Part healthy salad, part comforting pasta, this Tikka Masala Pasta Salad recipe has all the things you’re keen on about your favorite Indian curry in a single bowl. Serve fresh or make ahead for a straightforward vegan meal, and revel in either warm or cold. Nutfree . Options for gluten-free Soyfree
Servings: 4
Calories: 223kcal
Ingredients
For the salad:
- 4 ounces (113.4 g) farfalle or other pasta cooked in accordance with package instructions
- 1 large tomato thinly sliced or chopped
- 1/2 green bell pepper thinly sliced
- 1/2 cup red onion chopped
- 6 to 7 ounces (170.1 g) of firm or extra firm tofu chopped or made into thin slices or rectangles
- 3 to 4 tablespoons chopped pecans or other crunchy additions comparable to pumpkin seeds or hemp seeds or walnuts
- 1/4 cup chopped cilantro
For the dressing:
- 2.5 tablespoons tomato paste
- 2 tablespoons non-dairy yogurt or use non dairy cream option comparable to coconut cream or cashew cream or blended up tofu
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garam masala less or more to preference
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/4 teaspoon Kashmiri chili powder or paprika less or more to preference
- 1/4 teaspoon cayenne omit for less heat
- 1/2 teaspoon dried fenugreek leaves or use 1/4 teaspoon ground mustard
- Optional: 1/2 cup to 1/4 cup of chickpeas
Instructions
-
Cook the pasta in accordance with the instructions on the package, drain and rinse in cold water and add to a bowl.
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Chop up the vegetables that you just plan to make use of then add to a bowl. Add the tofu, cilantro and the nuts or seeds and blend well.
Make the dressing:
-
Add all the ingredients of the dressing right into a bowl and blend very well. If the dressing is just too thick add in a tablespoon or so of water and blend in. Heat it in a skillet or microwave until it just involves a boil. Then taste and adjust salt and flavor, it’s going to be salty but it surely’s going over the complete bowl so you wish to keep it a bit on the salty side. Heating the dressing helps the spices bloom. Cool for a number of minutes.
-
Add this dressing to your salad bowl, and toss well to coat. Taste and adjust salt and flavour. Add more lime juice if needed, more black pepper if needed. Top it with some more fresh cilantro, let it chill for quarter-hour or more then serve.
Notes
- Yogurt substitute: use every other nondairy cream option comparable to coconut cream or cashew cream or blended up silken tofu
- Soyfree: add in a can of chickpeas as an alternative of tofu.
- nutfree : omit the pecans and add seeds of alternative, use Nutfree yogurt or non dairy cream
- Gluten-free: use glutenfree pasta
Nutrition
Nutrition Facts
Vegan Tikka Masala Pasta Salad
Amount Per Serving
Calories 223
Calories from Fat 72
% Each day Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 362mg16%
Potassium 330mg9%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 5g6%
Protein 10g20%
Vitamin A 682IU14%
Vitamin C 22mg27%
Calcium 92mg9%
Iron 2mg11%
* Percent Each day Values are based on a 2000 calorie food regimen.
![vegan tikka masala pasta salad in white bowl, sprinkled with chopped herbs]()
Ingredients:
Ingredients:- pasta – farfalle or every other shape of pasta cooked in accordance with package instructions
- veggies: tomato, bell pepper, onion
- for added protein I prefer to toss some firm or extra firm tofu into the salad. You’ll be able to chop it or cut it into thin slices or rectangles
- chopped pecans are added for some crunch. As a substitute if pecans you need to use every other nut or seed comparable to pumpkin seeds or hemp seeds or walnuts
- fresh chopped cilantro adds some color – be at liberty to make use of parsley in the event you usually are not a fan of cilantro
- For the dressing, we mix tomato paste with non-dairy yogurt and lime juice
- tikka masala spices: salt, pepper, garam masala, coriander, garlic and onion powder, Kashmiri chili powder or paprika and cayenne
- dried fenugreek leaves make this taste extra authentic but you possibly can omit this or add 1/4 teaspoon ground mustard
- one other optional add-in could be 1/2 cup to 1/4 cup of chickpeas or white beans
Suggestions & Variations:
- Yogurt sub: use every other nondairy cream option comparable to coconut cream or cashew cream or blended up silken tofu
- Soyfree: add in a can of chickpeas as an alternative of tofu.
- nutfree : omit the pecans and add seeds of alternative
- Glutenfree: use glutenfree pasta
The right way to make Vegan Tikka Masala Pasta Salad:
Cook the pasta in accordance with the instructions on the package, drain and wash in cold water and add to a bowl.
Chop up the vegetables that you just plan to make use of then add to a bowl. Add the tofu, cilantro and the nuts or seeds and blend well.
Make the dressing:
Add all the ingredients of the dressing right into a bowl and blend very well.
If the dressing is just too thick add in a tablespoon or so of water and blend in. Heat it in a skillet or microwave until it just involves a boil. Then taste and adjust salt and flavor, it’s going to be salty but it surely’s going over the complete bowl so you wish to keep it barely salty. Heating the dressing helps the spices bloom. Cool for a number of mins
Add this dressing to your salad bowl, and toss well to coat. Taste and adjust salt and flavour. Add more lime juice if needed, more black pepper if needed.
Top it with some fresh cilantro, let it chill for quarter-hour or more then serve.
Storage:
For best results, keep your leftover pasta salad in a sealed airtight container. As a rule, pasta salad lasts for about 3-4 days when properly stored.
