This Curried Cajun Pasta Salad is a vibrant, flavor-packed dish that’s perfect for summer meals, meal prep, or picnics. Roasted vegetables like zucchini, bell pepper, and green beans are tossed with bowtie pasta and coated in a bold, creamy tahini vinaigrette infused with Noshejan’s Curried Cajun seasoning. Tangy goat cheese and fresh mint add the perfect finish to this crave-worthy, cold pasta salad. It’s a quick, easy vegetarian recipe full of spice, texture, and irresistible flavor in every bite.
Servings
6
Prep Time
45 Min
Cook Time
20 Min
Ingredients
• 8 oz short pasta (like rotini, orecchiette, or farfalle)
• 1 small zucchini or yellow squash, chopped
• ½ red bell pepper, chopped
• 1 handful green beans, trimmed and chopped
• 2 scallions, sliced
• 2 tbsp olive oil
• 1 tbsp Noshejan Curried Cajun
• ⅓ cup crumbled goat cheese or ricotta salata
• Fresh mint for garnish
Tahini Vinaigrette
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp tahini
• 1 tsp Noshejan Curried Cajun
• Splash of water to thin, if needed
Instructions
Roast the veggies:
Preheat oven to 400°F. Toss zucchini, bell pepper, green beans, and scallions with 2 tbsp olive oil and 1 tbsp Curried Cajun. Spread on a sheet pan and roast for 15–20 minutes, until tender and slightly charred.
Cook the pasta:
Boil pasta in salted water according to package directions. Drain and rinse with cool water. Set aside.
Make the vinaigrette:
In a bowl, whisk together lemon juice, tahini, remaining 1 tsp Curried Cajun. Slowly whisk in olive oil until smooth. Add a splash of water if it’s too thick.
Assemble the salad:
In a large bowl, combine pasta, roasted vegetables, and vinaigrette. Toss until evenly coated. Fold in goat cheese and mint.
Chill at least 30 minutes before serving. Serve cold or at room temperature.
