Mango Curry Coconut Pasta Salad (Vegan & Gluten-Free)

A vibrant pasta salad bursting with sweet mango, creamy coconut curry dressing, and crunchy veggies — the ultimate tropical twist on a classic.

Ingredients

8 oz Gluten Free Pasta (Farfalle or Rotini works great)

1 Ripe Mango, diced

1 Red Bell pepper, diced

1/2 cup Shredded Carrots

1/4 cup Chopped Cilantro

1/4 cup Green Onions, sliced

1/2 cup Cashews (toasted, optional)

I created this salad on a hot summer day when I was craving something creamy, tangy, and a little exotic. The combination of ripe mango, coconut milk, and curry powder is absolute magic — like a tropical vacation in every bite! It’s become my go-to for potlucks because it surprises everyone with its unique flavor and beautiful colors.

Curry Coconut Dressing

1 cup Full-Fat Coconut Milk

1/4 cup Lime Juice

2 Tablespoon Yellow Curry Powder

2 Tablespoon Maple Syrup

2 Tablespoon Rice Vinegar

1 tsp Garlic Powder

1 tsp Salt, to taste

Optional Black Pepper, to taste

Instructions

Cook pasta, rinse with cold water, drain.

In a bowl, whisk all dressing ingredients until smooth.

Toss pasta with mango, peppers, carrots, cilantro, green onions, and cashews.

Pour dressing over, mix well, and chill 30 minutes before serving.

Note: This recipe can also be made with regular pasta, not gluten free.