This recipe was inspired by my good friend Natasha who made a vegan potato salad for me one time for a girl’s night at her house!  I gave her a basic, boring recipe for a vegan potato salad but for some reason she added curry powder to it.  I am so happy she took the liberty to do that since it was amazing and definitely the best potato salad I’ve ever had!  I couldn’t stop eating it that night and then she gave me the leftovers and they were gone the next morning, it was that addicting!

I was craving a pasta salad with our cookout the other night and thought I’d make a curried pasta salad inspired by her vegan potato salad.  It turned out better than I thought it would and I’ve been shoveling some into my mouth just about every time I open the fridge!


Easy Vegan Curried Pasta Salad

Makes about 1/2 lb of pasta


1/2 lb pasta of choice (I used 1/2 a box of Cellentani)

1 medium sized carrot, shredded

2 scallions, diced

1/2 cup of vegan mayonnaise (Just Mayo or Vegenaise recommended)

1/2 teaspoon of your favorite curry powder (I used McCormick Gourmet)

3 teaspoons brown mustard

1/4 teaspoon garlic powder

1/4 teaspoon celery salt (optional)

handful of fresh Italian parsley leaves, chopped

salt & pepper to taste


Cook the pasta per the directions on the box (al dente preferred).  Rinse the pasta in cold water and drain.  Mix together the mayo and all of the spices, then add the shredded carrots, scallions, and parsley.  Add in the cold pasta little by little while stirring until it’s at the creaminess you want (you might have some leftover pasta).  Taste it and adjust the spices and salt/pepper to your liking! Refrigerate and enjoy : )