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Curry ‘Ficken’ Pasta Salad


  • 500g pasta (spirals or shells)
  • 250g Plant Based Chick’n Chunks
  • 1 tbsp Oil
  • 1/2 cup mayonnaise
  • 1/2 cup Cocobella Coconut Yoghurt
  • 1 tbsp curry powder
  • 1 tsp tumeric
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
  • 4 celery ribs
  • 120g baby spinach
  • 1 small mango
  • Sliced almonds to top


  1. Cook pasta according to packet directions.
  2. Whilst the pasta is cooking, in a medium frying pan over medium heat add oil and cook ‘ficken’ pieces according to packet directions. Set aside to cool.
  3. Chop celery into a small dice and cut mango into small bite sized pieces.
  4. In a large bowl mix together mayo, yoghurt, spices, salt and pepper.
  5. Once pasta is cooked, drain and let cool slightly. Add to curry dressing and toss well.
  6. Leave to cool completely before adding mango and spinach. Taste for seasoning and give one final toss. Top with some sliced almonds.

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