Vegan Chicken Curry Pasta Salad
Servings: 6 People
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.