Get the recipe: Curry Pasta Salad for Baby + Toddler
Bite sized pasta, broccoli, carrots and chickpeas get tossed in a tasty mild curry sauce that will delight any baby or toddler’s growing taste buds! This finger food salad is a fun way to introduce curry to baby. Perfect for baby-led weaning and the finger food stage!
Ingredients
Pasta Salad
- 1 cup dry pasta small to medium shaped pasta works best
- 1/3 cup carrots peeled and finely chopped
- 1/3 cup broccoli finely chopped
- 1/3 cup chick peas skins removed and cut in half
Curry Dressing
- 1/4 cup plain yogurt
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp olive oil
- 1/2 tsp agave nectar optional
- 1/2 tsp mild curry powder
- 1/4 tsp turmeric powder
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder or 1/8 tsp freshly grated ginger
- pinch pink Himalayan salt
Instructions
- In a medium saucepan, cook pasta according to directions on package. When you have 2 minutes left on the timer, add in the chopped carrots, broccoli and chick peas and let cook for the remaining time.
- Drain pasta, carrots, broccoli and chick peas and let cool slightly.
- Meanwhile, in a small bowl, add the yogurt, apple cider vinegar, olive oil, agave nectar (if using), curry, turmeric, garlic, ginger and salt and mix well.
- Transfer the pasta, carrots, broccoli and chick peas to a medium bowl.
- Add in the curry dressing 1 tablespoon at a time until you have your desired sauce-to-pasta ratio. You will probably not use the entire batch of curry dressing. I used a little over 2 tablespoons in the recipe above. You can save the rest of the curry dressing. I love using my left over curry dressing as a dip for my kids alongside an assortment offresh or roasted veggies.
- Serve and enjoy.
Notes
Other Fun Foods to Add to this Pasta Salad
- 1/2 cup chicken, cooked and chopped/shredded
- 1/4 cup celery, chopped
- 1/3 cup zucchini, chopped (cook in pasta water)
- 1/4 cup golden raisins, chopped (for toddlers)
- 2 tablespoons parsley, freshly chopped
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