Quick and easy curry chicken pasta salad

    40 min

    A quick and easy pasta salad perfect to accompany a nice summer vegetable salad. Serves 8 as a side or 4 as a main.

    4 people made this

    Serves: 4 

    • 2 large skinless chicken breast fillets
    • 250g dried pasta shells
    • 1/2 red onion, diced
    • 1/2 red pepper, diced
    • 1 small jar of shop bought mayonnaise
    • 2 heaped teaspoons curry paste
    • salt and pepper to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Pre heat oven to 200 C / Gas 6. Put chicken breasts on a baking tray and roast in the preheated oven for about 15 to 20 minutes, or until juices run clear and chicken is no longer pink in the centre.
    2. Cook pasta in salted boiling water for 10 to 15 minutes or until pasta is soft. Drain and rinse with cold water.
    3. When cooked and no longer pink, remove chicken from the oven and set aside to cool. When chicken is cooled, chop into 1cm pieces.
    4. Rinse pasta again with cold water, and stir to separate and pieces stuck together.
    5. Combine cooled chicken pieces, cooled pasta shells, onion, pepper, mayonnaise and curry paste to a bowl and mix well. Add salt and pepper to taste.
    6. Chill in the fridge for an hour or so before serving, it tastes best chilled. Enjoy!


    Pasta is better cooked to soft as opposed to al dente when serving cold. Also, chicken is easier to cut into cubes if cooled before cutting.

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