Thai Coconut Curry Chickpea Pasta Salad

Name: Thai Coconut Curry Chickpea Pasta Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 12 oz (340 g) penne pasta, dried; 1 cup (240 ml) unsweetened coconut milk (full-fat); 2 tbsp (30 g) red curry paste; 3 tbsp (45 ml) fresh lime juice; 1 tbsp (15 ml) fish sauce (or soy sauce for vegan); 1 tsp (5 ml) maple syrup or agave nectar; 2 clove (10 g) garlic clove, fresh, minced; 1 tbsp (10 g) fresh ginger, finely grated; 1½ can (15 oz each) (850 g) canned chickpeas, drained and rinsed; 1 large (250 g) red bell pepper, fresh, seeded and diced into ½-inch pieces; 1 large (250 g) yellow bell pepper, fresh, seeded and diced into ½-inch pieces; 1 medium (300 g) English cucumber, diced into ½-inch pieces; ½ small (75 g) red onion, fresh, finely diced; ½ cup (15 g) fresh Thai basil, roughly chopped; ¼ cup (10 g) fresh cilantro, roughly chopped; ½ cup (80 g) roasted, unsalted cashews, halved or roughly chopped (optional); 2 tbsp (20 g) sesame seeds (black or white), toasted (optional); to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional heat) (optional)

From the MyKitchenBank Kitchen

A vibrant, plant-based pasta salad with a silky coconut curry dressing, chickpeas for protein, and crisp vegetables. Served cold with fresh basil and lime, this dish is ideal for meal prep, potlucks, or light lunches.

Prep: 20 min
Cook: 12 min
Wait: 45 min
Total: 1 hr 17 min
Makes: 4 servings (about 2 cups each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

12 oz (340 g) penne pasta, dried
1 cup (240 ml) unsweetened coconut milk (full-fat)
2 tbsp (30 g) red curry paste
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 ml) fish sauce (or soy sauce for vegan)
1 tsp (5 ml) maple syrup or agave nectar
2 clove (10 g) garlic clove, fresh, minced
1 tbsp (10 g) fresh ginger, finely grated
1½ can (15 oz each) (850 g) canned chickpeas, drained and rinsed
1 large (250 g) red bell pepper, fresh, seeded and diced into ½-inch pieces
1 large (250 g) yellow bell pepper, fresh, seeded and diced into ½-inch pieces
1 medium (300 g) English cucumber, diced into ½-inch pieces
½ small (75 g) red onion, fresh, finely diced
½ cup (15 g) fresh Thai basil, roughly chopped
¼ cup (10 g) fresh cilantro, roughly chopped
½ cup (80 g) roasted, unsalted cashews, halved or roughly chopped (optional)
2 tbsp (20 g) sesame seeds (black or white), toasted (optional)
to taste kosher salt
to taste freshly ground black pepper
¼ tsp (0.5 g) red pepper flakes (optional heat) (optional)

Equipment (6)

Large pot (6–8 quart)
Large mixing bowl
Medium bowl
Colander
Whisk
Sharp knife and cutting board

Steps

Before you start

Bring a large pot of salted water to a boil for the pasta
Have all ingredients measured and prepped before you begin
Chill the salad for at least 45 minutes before serving for best flavor

1
Cook the pasta
- Bring a large pot (6–8 quart) of salted water to a rolling boil.
- Add the dried penne and cook according to package directions, stirring occasionally, until al dente (usually 9–12 minutes).
- The pasta should be tender but still have a slight firmness to the bite.
- Drain in a colander and rinse briefly with cool water to stop the cooking.
- Set aside to cool to room temperature, about 10–15 minutes.
+ Show details− Hide details
Ready when: Pasta is tender with a slight firmness when bitten; water drains completely
Tip: Slightly undercooking the pasta prevents mushiness once dressed with the creamy curry sauce.
2
Make the curry dressing
- In a medium bowl, whisk together the coconut milk, red curry paste, fresh lime juice, fish sauce (or soy sauce), maple syrup, minced garlic, and grated ginger.
- Whisk until smooth and fully combined, breaking up any clumps of curry paste.
- The dressing should be creamy, tangy, and fragrant.
- Taste and adjust the balance: add more curry paste for heat, more lime juice for tang, or more maple syrup for sweetness.
+ Show details− Hide details
Ready when: Dressing is smooth, creamy, and well combined with no visible curry paste chunks
Tip: Make the dressing while the pasta cools so it's ready to toss.
3
Prepare the vegetables
- While the pasta cools, prepare all fresh vegetables: dice the red and yellow bell peppers into ½-inch pieces, dice the cucumber into ½-inch pieces, and finely dice the red onion.
- Place the drained and rinsed chickpeas in a large mixing bowl, then add the diced peppers, cucumber, and red onion.
+ Show details− Hide details
Ready when: All vegetables are diced uniformly and added to the bowl with chickpeas
Tip: Uniform dice sizes help the salad come together visually and ensure even distribution of flavor.
4
Combine and chill
- Add the cooled pasta to the large bowl with the chickpeas and vegetables.
- Pour the coconut curry dressing over the pasta and vegetables.
- Using a large spoon or tongs, gently toss everything together until evenly coated.
- The salad should be creamy and fragrant.
- Cover the bowl with plastic wrap and refrigerate for at least 45 minutes, or up to 4 hours, to allow the flavors to meld and the pasta to absorb the dressing.
+ Show details− Hide details
Ready when: All ingredients are evenly coated and the salad glistens with creamy dressing
Tip: Toss gently to avoid breaking the pasta or mashing the chickpeas.
5
Finish and serve
- Remove the salad from the refrigerator.
- Taste and adjust the seasoning with salt, black pepper, and red pepper flakes if desired.
- Stir in the chopped Thai basil and cilantro until just combined.
- Divide among serving bowls or plates.
- If using, sprinkle with toasted sesame seeds and chopped cashews.
- Serve cold or at room temperature.
+ Show details− Hide details
Ready when: Fresh herbs are evenly distributed and toppings are in place
Tip: Add the fresh herbs just before serving to preserve their brightness and aroma.

Good to know

Tips

This salad is naturally vegan if you use soy sauce or tamari instead of fish sauce. It is also gluten-free if you use a gluten-free pasta.
The curry dressing thickens slightly as it sits; if you prefer a looser consistency, whisk in a splash of coconut milk or water just before serving.
For a warmer version, toss all components while the pasta is still warm and serve immediately without chilling.
Toast the sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant and golden for enhanced flavor.

Make ahead

Yes. Prepare the salad through step 4 up to 1 day ahead. Store in an airtight container in the refrigerator. Add the fresh basil and cilantro, and garnish with sesame seeds and cashews just before serving.

Storage & reheating

Refrigerator: 3–4 days in an airtight container. The pasta will continue to absorb the dressing and become softer. If the salad dries out, drizzle with a little more coconut milk or lime juice. Not suitable for freezing.

Substitutions

fish sauce (or soy sauce for vegan) → soy sauce, tamari, or coconut aminos. Use the same amount. Tamari and coconut aminos work well for a gluten-free or strictly vegan version.
red curry paste → green curry paste or 1 tbsp red chili paste mixed with 1 tsp lemongrass paste. Adjust to taste. Green curry will give a more herbaceous, slightly cooler heat.
fresh Thai basil → regular basil, mint, or a mix of both. Thai basil has a unique anise-like flavor; regular basil will be slightly sweeter but still delicious.
roasted, unsalted cashews → peanuts, sunflower seeds, or pumpkin seeds. These add similar texture and richness. Peanuts are traditional in Thai cuisine.