Red Thai Curry Pasta Salad (Vegan)


Red Thai Curry Pasta Salad (Vegan)

Cook Time: 30 MINUTES

Serves: 2 to 4 PEOPLE


  • 1 box Banza Cavatappi
  • 1 cup Full Fat Coconut Milk
  • 1 ½ tbsp Thai Red Curry Paste
  • 1 cup Carrots, thinly sliced
  • 1 cup Snap Peas, cut in half
  • 1 cup Red Pepper, thinly sliced
  • 1 cup of Fresh Broccoli, cut into small florets
  • ½ cup Celery, thinly sliced
  • 1 cup Cherry Tomatoes, cut in half
  • Juice of 1 Lime
  • Salt, to taste
  1. Bring a large pot of salted water to a boil and add in the Banza Cavatappi. Cook according to package instructions, then drain and rinse.
  2. In the meantime, add the Coconut Milk and Red Curry Paste to a saucepan over medium heat. Let the mixture simmer for around 5 minutes, stirring occasionally to mix the Curry Paste into the Milk.
  3. Add all of the prepped vegetables into a large bowl. Pour the Curried Coconut Milk mixture over the veggies, then add the juice of 1 Lime. Add Salt to taste, if necessary, and stir well.
  4. Finally, add in the Cavatappi and fold it in with the veggies, until everything is well incorporated.
  5. Serve warm or cold.