Go Back
–+ servings

Recipe

A close up shot of Maple Curry Pasta Salad.

Maple Curry Pasta Salad 

Print
Servings 4
Print recipe

Ingredients:  

  • 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
ECK

Instructions: 

  • 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!