Indian Whole Wheat Pasta Salad
A healthy, easy-to-make Indian-style pasta salad with whole wheat pasta, crunchy veggies and light lemon-olive oil dressing — perfect for a quick meal or light lunch.
Ingredients
Equipment
Method
- Boil water in a large pot, add a pinch of salt, then add the whole wheat pasta. Cook until al dente (firm but cooked).
- Drain the pasta in a colander and rinse under cold water to cool it — this stops further cooking and keeps pasta non-sticky.
- Pour a little olive oil on the drained pasta and toss gently so it does not stick together; then transfer pasta into a large mixing bowl.
- Add the chopped vegetables (capsicum, carrot, cucumber, tomato) and cubed paneer (if using) to the bowl with pasta.
- In a small bowl whisk together olive oil, lemon juice, dried oregano, black pepper, optional red chilli flakes and salt to make a light dressing.
- Pour the dressing over pasta and vegetables and toss gently until everything is coated well.
- Serve immediately or chill in refrigerator for 15–20 minutes for a refreshing cold pasta salad.
Notes
You can skip paneer for a vegan version or replace with boiled chickpeas or tofu. Feel free to use whatever veggies you have — fresh seasonal produce works best. Dressing tastes best just before serving so salad stays crisp.