Servings
Font
Back
Vegan Tikka Masala Pasta Salad
5 from 15 votes

Vegan Tikka Masala Pasta Salad

This Vegan Tikka Masala Pasta Salad mixes cooked farfalle pasta with chopped tomatoes, green pepper, red onion, tofu, cilantro, and chopped nuts. It is dressed with a spiced yogurt-based dressing featuring tomato paste, garam masala, coriander, and chili powders. The combination results in a creamy, aromatic salad layered with Indian-inspired spices and fresh vegetables, ideal for a plant-based meal or a flavorful side dish.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 223 kcal
Course: Side Dish, Main Course
Cuisine: Indian, American

Ingredients

For the salad:
  • 4 ounces farfalle pasta or other pasta cooked according to package instructions
  • 1 tomato thinly sliced or chopped, large
  • 1/2 green bell pepper thinly sliced
  • 1/2 cup red onion chopped
  • 6 to 7 ounces firm tofu chopped or made into thin slices or rectangles, or extra firm
  • 3 to 4 tablespoons pecans chopped; or pumpkin seeds or hemp seeds or walnuts
  • 1/4 cup cilantro chopped
For the dressing:
  • 2.5 tablespoons tomato paste
  • 2 tablespoons Non-Dairy yogurt or non diary cream option such as coconut cream or cashew cream or blended up tofu
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garam masala less or more to preference
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3/4 teaspoon kashmiri chili powder less or more to preference, or paprika
  • 1/4 teaspoon cayenne pepper omit for less heat
  • 1/2 teaspoon fenugreek leaves or use 1/4 teaspoon ground mustard, dried
  • chickpeas optional, 1/2 cup to 1/4 cup

Instructions

    Cup of Yum
  1. Cook the pasta according to the instructions on the package, drain and rinse in cold water and add to a bowl.
  2. Chop up the vegetables that you plan to use then add to a bowl. Add the tofu, cilantro and the nuts or seeds and mix well.
Make the dressing:
  1. Add all of the ingredients of the dressing into a bowl and mix really well. If the dressing is too thick add in a tablespoon or so of water and mix in. Heat it in a skillet or microwave until it just comes to a boil. Then taste and adjust salt and flavor, it will be salty but it’s going over the entire bowl so you want to keep it a bit on the salty side. Heating the dressing helps the spices bloom. Cool for a few minutes.
  2. Add this dressing to your salad bowl, and toss well to coat. Taste and adjust salt and flavour. Add more lime juice if needed, more black pepper if needed. Top it with some more fresh cilantro, let it chill for 15 minutes or more then serve.

Notes

  • Use nondairy yogurt, cream, or blended tofu as dressing base to achieve a creamy texture without dairy.
  • Substitute pasta with gluten-free options to accommodate gluten intolerance.
  • Omit nuts for a nut-free version, replacing them with seeds like pumpkin or hemp seeds.
  • For soy-free variation, replace tofu with canned chickpeas.
  • Adjust chili powders and spices to control heat level according to preference.

Nutrition Information

Calories 223kcal (11%) Carbohydrates 30g (10%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 362mg (15%) Potassium 330mg (7%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 682IU (14%) Vitamin C 22mg (24%) Calcium 92mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 223

% Daily Value*

Calories 223kcal 11%
Carbohydrates 30g 10%
Protein 10g 20%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 362mg 15%
Potassium 330mg 7%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 682IU 14%
Vitamin C 22mg 24%
Calcium 92mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.