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.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.