Maple Curry Pasta Salad, the newest addition to the long list of my favourite recipes. If you’ve been following my blog, you know I’m obsessed with this super classic Maritime recipe. It’s sweet, it’s spicy, it’s crunchy and now in a super easy, meal prep version. Let’s get cooking! 

A close up shot of Maple Curry Pasta Salad, fully garnished.

What is Maple Curry Pasta?

The flavour combo of maple and curry is classic Maritimes. Originating in New Brunswick, this dish has both amazed and confused many. 

When you break it down, it’s a spicy/sweet sauce, thickened with either heavy cream (very traditional) or a lighter coconut milk (like in my recipe). Add your favourite pasta shape and usually diced chicken. 

You’ll find in the majority of classic Maritime pubs, small mom and pop shops and restaurants.

What is Maple Curry Pasta Salad?

I’m very glad you asked! 

For my household, making a large pot of warm, creamy pasta isn’t always what the kids want. In the warmer summer months, we want the same great flavours, but in a cooler, light style. 

I adapted the same flavours but in a vinaigrette. The veggies are fresh and crunchy, the protein is optional. I didn’t add any for this recipe, but you could absolutely add any cut of roasted chicken in there. 

A close up shot of Andy mixing his Maple Curry Pasta Salad.

Cooking Pasta for Salads.

I tend to cook pasta for salads differently than for a hot dish. 

If I were making the Maple Curry Pasta (hot) I would want to boil my noodles slightly less, as they are going to continue to cook in the sauce. 

For a pasta salad, I prefer my noodles to be pretty soft. We’re adding a ton of crunchy veggies to the bowl, so no need for an al dente bite. 

Follow the instructions on the back of your box (depending on what noodle shae you use). 12 minutes at a rolling boil is more than long enough to get your perfect cook. 

Strain off the water and lightly oil your noodles. This is going to keep them from fusing together while they cool down. 

A close up shot of Maple Curry Pasta Salad.

Maple Curry Vinaigrette.

I really love this dressing. 

I wanted to make sure it was light and bright but still had a hint of creaminess. 

To get that creamy texture that fully coates every noodle, I added a touch of dijon mustard. 

If you’re a salad dressing pro, you know that dijon mustard is the best way to emulsify your salad dressing. Not only does it keep things creamy, but it also adds a little bit of extra heat that the vinaigrette really needs.  

Other Recipes to check out!

If you loved this recipe as much as I do, here are a few other to try!

Creamy Chicken Fajita Pasta

Maple Curry Chicken Penne

Marry Me Chicken Pasta 

Maple Curry Pasta Salad 

Print Recipe
Servings 4
A close up shot of Maple Curry Pasta Salad.


  • 1 500g Rigatoni
  • 1 Green Bell Pepper Sliced
  • 1 Red Bell Pepper Sliced
  • 1 cup Cherry Tomatoes Halved
  • 1/2 cup Red Onion Sliced
  • 1/2 cup Basil Chopped
  • 1/2 cup Feta Crumbled

For the Vinaigrette

  • 1 Garlic Clove Minced
  • 1/2 cup Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • 1 tbsp Dijon
  • 1 tbsp Maple Syrup
  • 1 1/2 tbsp Jamaican Curry Powder
  • 1 tsp Kosher Salt


  • In a large pot of heavily salted water, boil off 1 (500g) pack of any short noodle, we used rigatoni. Strain and allow it to fully cool.
  • While your pasta is cooking, slice 1 red bell bell pepper, 1 green bell pepper, 1/2 cup of red onion and half 1 cup of cherry tomatoes. Place in a large bowl.
  • Into a mason jar, add ½ cup of olive oil, ¼ cup apple cider vinegar, 1 tbsp dijon, 1 tbsp maple syrup and 1 ½ tbsp of Jamaican curry powder. Shake to combine.
  • Add your pasta to your veggies, pour in your cooled noodles, vinaigrette and garnish with ½ cup sliced basil and crumbled feta. Mix well and enjoy!
Print Recipe
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