This Spring Green Curry Pasta Salad is creamy, herby and totally next-level thanks to Marion’s Kitchen Thai Green Curry Paste. Tossed with asparagus, peas and plenty of fresh herbs, it’s light but flavour-packed. Perfect for BBQs, picnics or just an easy dinner side, this is the pasta salad that will steal the show at every spring gathering.
400g orecchiette pasta (or your favourite short pasta)
1 bunch asparagus, trimmed and cut into 4cm pieces
1 cup frozen peas
For Dressing
1 cup full-fat Greek yoghurt
1 tbsp Marion’s Kitchen Thai Green Curry Paste
2 tbsp extra virgin olive oil
1 garlic clove, finely grated
1 tsp fresh lemon juice
1 tsp lemon zest
½ cup fresh dill leaves
½ cup fresh basil leaves
½ cup fresh mint leaves
Sea salt and freshly cracked black pepper, to taste
Crushed red pepper flakes, optional
- Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions until al dente. In the last 2 minutes of cooking, add the asparagus and peas. Drain everything together and rinse under cold water to stop the cooking. Set aside.
- To make the dressing, whisk together the yoghurt, Thai Green Curry Paste, olive oil, garlic, lemon juice and lemon zest until smooth. Season with salt and pepper.
- Place the cooled pasta and vegetables in a large mixing bowl. Add the fresh herbs and pour over the dressing. Toss gently to combine.
- Transfer to a serving dish. Sprinkle with extra herbs and red pepper flakes, if using. Serve chilled or at room temperature.
