Tikka Masala Pasta Salad
A bright, spiced pasta salad that combines tikka masala sauce with fresh vegetables and chickpeas, perfect for lunches and picnics.
Ingredients
Pasta and Veggies
- 8 oz pasta (penne or rotini)
- 1 cup cherry tomatoes, halved Use firm cherry tomatoes for texture.
- 1 cup cucumber, diced Use crisp cucumber for texture.
- 1 cup bell pepper, diced
- 1 cup garbanzo beans, drained and rinsed Can substitute with edamame or black beans.
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- Fresh cilantro for garnish Use extra for brightness.
For the Sauce
- 1/2 cup vegan tikka masala sauce Regular tikka masala sauce can also be used.
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, garbanzo beans, and red onion.
- In a small bowl, whisk together the tikka masala sauce and olive oil.
- Pour the sauce over the pasta salad and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving. Enjoy your salad cold or at room temperature!
Notes
Store the salad in an airtight container in the fridge for up to 3 days. Keep dressing separate if you plan to store longer to avoid soggy vegetables. Stir well before serving if it sits for a while.