Creamy Curried Pasta Salad with Paneer

This is one of those pasta salads that’s a little bit different from the usual mayo-heavy version, and I love it for that. The creamy curry dressing gives it loads of flavor without being overpowering, and the golden paneer makes it feel a bit more filling too.

It’s the kind of recipe that’s just as good for lunch as it is for taking along to a BBQ, picnic, or potluck. You can make it ahead of time, keep it in the fridge, and it only gets better as the dressing has time to coat everything.

I also like how easy it is to adapt. If you’ve got a few extra veggies that need using up, just throw them in. It’s a really forgiving recipe, and once you’ve made it once, you’ll probably find yourself making little changes every time depending on what’s in the fridge.

Equipment

• Large pot (for cooking the pasta)
• Colander
• Nonstick skillet or frying pan
• Small mixing bowl (for the dressing)
• Whisk or fork
• Large salad bowl
• Sharp knife and chopping board

Ingredients

• Fusilli pasta – I like using fusilli because all those twists do a great job of catching the creamy dressing.

• Paneer – Frying the paneer first gives it a lovely golden outside while keeping the middle nice and soft.

• Neutral oil – Just a little oil is all you need to give the paneer some color without adding extra flavor.

• Cucumber – Adds plenty of fresh crunch that works really well with the creamy dressing.

• Red bell pepper – Brings a little sweetness, a pop of color, and even more crunch.

• Carrot – Finely diced carrot adds texture and a touch of natural sweetness.

• Corn – Sweetcorn gives little bursts of sweetness throughout the salad.

• Cherry tomatoes – These add freshness and a lovely juicy bite.

• Fresh coriander leaves – A sprinkle on top brightens everything up and finishes the salad perfectly.

For the Dressing

• Coconut yogurt – Makes the dressing creamy while adding a subtle hint of coconut that pairs really well with the curry spices.

• Lemon juice – A squeeze of lemon brightens the dressing and balances the sweetness.

• Curry powder – The star of the dressing, adding plenty of warm, savory flavor without making it too spicy.

• Turmeric – Adds a little extra warmth and gives the dressing its gorgeous golden color.

• Smoked paprika – Just enough to add a gentle smoky flavor in the background.

• Honey – A little honey balances the spices and ties all the flavors together.

• Salt and black pepper – Season to taste to bring all the flavors to life.

• Water – Add a splash if needed to loosen the dressing so it coats the pasta more easily.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Bring a large pot of salted water to a boil and cook the fusilli pasta according to the package directions. Drain well, rinse under cold water to cool it down, and set aside.

Step 2: Heat the oil in a nonstick pan over medium heat. Add the cubed paneer and fry gently until lightly golden on a few sides, then remove from the pan and set aside.

Step 3: In a medium bowl, whisk together the coconut yogurt, lemon juice, curry powder, turmeric, smoked paprika, and honey until smooth. Add a small splash of water if needed to loosen the dressing.

Step 4: Season the dressing with salt and black pepper to taste, adjusting as needed.

Step 5: In a large bowl, combine the cooled pasta, cucumber, bell pepper, carrot, cherry tomatoes, corn, and fried paneer. Pour the dressing over the top and toss gently until everything is evenly coated.

Step 6: Garnish with fresh coriander and serve chilled or at room temperature.

What to Serve with Curried Pasta Salad

This is one of those recipes that works with just about anything. It’s filling enough to enjoy on its own for lunch, but it also makes a great side dish if you’re putting together a BBQ spread or an easy family dinner.

• Grilled chicken or chicken skewers for a simple, protein-packed meal.

• Burgers or veggie burgers if you’re serving it at a summer BBQ.

• Garlic bread or warm naan for scooping up any extra dressing.

• Grilled halloumi or extra paneer if you want to keep things vegetarian.

• Crispy falafel for an easy meat-free pairing.

• Fresh fruit like watermelon or mango for something cool and refreshing alongside the warm curry flavors.

• A simple green salad if you want to add even more fresh veggies to the table.

Storing

This pasta salad is perfect for making ahead. Just pop any leftovers into an airtight container and keep them in the fridge for up to 3 days. The dressing will soak into the pasta a little as it sits, which I actually think makes it even tastier the next day.

If the salad seems a little dry after being in the fridge, don’t worry. Just stir in a small spoonful of coconut yogurt or a squeeze of lemon juice to freshen it up before serving. I wouldn’t recommend freezing this one, as the fresh vegetables and creamy dressing won’t have the same texture once thawed.

Variations & Substitutions

One of the things I like most about this recipe is how easy it is to make it your own. You can swap ingredients depending on what you’ve already got in the fridge, or tweak the dressing to suit your taste. It’s one of those recipes that’s really hard to get wrong.

• Swap the paneer for grilled halloumi, cooked chicken, chickpeas, or tofu.

• Use Greek yogurt instead of coconut yogurt if you don’t need the recipe to be dairy-free.

• Add diced avocado just before serving for an extra creamy bite.

• Stir in chopped spinach, peas, or sliced spring onions for even more veggies.

• Use rotini, penne, or bow tie pasta if that’s what you have on hand.

• Add a pinch of chili flakes or a little cayenne pepper if you’d like a bit more heat.

• Throw in some raisins or chopped dried apricots if you like a little sweetness with the curry flavors.

• Top with toasted cashews or sliced almonds for a bit of extra crunch.