Picnic-Perfect Vegan Chicken Curry Pasta Salad

Chef Wali of BeeWali’s Vegan AF brings bold flavor, vibrant color, and pure comfort food energy to the new season of New Day New Chef with his Vegan Chicken Curry Pasta Salad. Combining tender penne pasta, savory plant-based chicken, crunchy bell peppers, fresh cilantro, and a creamy curry-infused dressing, this crowd-pleasing dish is perfect for potlucks, cookouts, meal prep, family gatherings, or anytime you’re craving something satisfying and packed with flavor.

A Fresh Take on Traditional Pasta Salad

Pasta salad has long been a staple at picnics, summer cookouts, and family celebrations, but this recipe takes the concept to an entirely new level. Chef Wali layers flavor throughout the dish, starting with seasoned vegan chicken and finishing with a creamy curry dressing for a delicious kick of flavor.

Curry powder adds warmth, depth, and complexity while giving the pasta salad its beautiful golden color. The blend of spices creates a savory, slightly earthy flavor that pairs perfectly with the creamy dressing and fresh vegetables.

Plant-Based Chicken Adds Hearty Satisfaction

Seasoned with garlic, salt, and black pepper, the vegan chicken adds a hearty texture and savory bite to this pasta salad. It helps turn the dish into more than a side, making it filling enough to serve as a complete meal.

Colorful Vegetables Bring Freshness and Crunch

Diced green and red bell peppers add vibrant color and refreshing crunch. Fresh cilantro brings brightness that balances the richness of the creamy curry dressing and ties all the flavors together.

Perfect for Meal Prep and Entertaining

This Vegan Chicken Curry Pasta Salad can be made ahead, chilled, and served when ready, making it a great choice for busy weeks, packed lunches, parties, and potlucks. The flavors continue to develop as the salad rests, making every bite even more delicious.

Chef Wali’s Vegan Chicken Curry Pasta Salad combines the comfort of classic pasta salad with the bold flavors of curry-inspired cooking. It’s creamy, colorful, satisfying, and full of personality.

Featured on New Day New Chef

As one of the featured recipes on the new season of New Day New Chef, this dish showcases Chef Wali’s passion for creating plant-based food that is flavorful, accessible, and fun to share. Alongside Jane Velez-Mitchell and Nina Bergman, he demonstrates how simple ingredients can come together to create a dish that’s perfect for feeding a crowd.

Print Recipe

Vegan Chicken Curry Pasta Salad

Course: Main Courses, Side Dishes

Servings: 6 People

Author: Chef Wali

Ingredients

• 1 pound penne pasta cooked and cooled
• 16 ounces vegan chicken sliced or shredded
• 1 tablespoon neutral oil
• 1 tablespoon water
• 1 teaspoon granulated garlic plus 1 tablespoon for the dressing
• Salt to taste
• Black pepper to taste
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1/3 cup cilantro chopped
• 1 cup vegan mayonnaise
• 2 tablespoons curry powder
• 1 tablespoon granulated onion

Instructions

• Heat a skillet over medium-high heat and add neutral oil.
• Add the vegan chicken and cook until lightly browned.
• Add a splash of water for steam.
• Season lightly with granulated garlic, salt, and black pepper.
• Remove from heat and let the vegan chicken cool.
• Add cooked and cooled penne pasta to a large bowl.
• Add the cooled vegan chicken, green bell pepper, red bell pepper, and cilantro.
• Add vegan mayonnaise, curry powder, granulated onion, and granulated garlic.
• Season with a pinch more salt and black pepper.
• Mix thoroughly until everything is evenly coated.
• Cover and refrigerate for 1 to 2 hours before serving.