This Tri color pasta salad is a colorful, no-cooking required pasta salad that can be made quickly in minutes. Its a perfect recipe for independence day or any summer meal. The layers of orange, white, and green elements mirror the tiranga, while a zesty chaat-masala vinaigrette combines all this together.
Ingredients:
Main Ingredients:
Chaat-Masala Vinaigrette:
Instruction:
- Cook and cool pasta
- Bring a large pot of salty water to a boil. Add rotini, cook for al dent (8-10 minutes). Drain and rinse under cold water. Fully drain all the water.
- Prepare vegetables and cheese
- While pasta is cold, dice bell pepper and cucumber. Blanch peas in boiling water for a minute. Prepare cubes of Paneer (or Feta). Chop carrots in the ribbon shape.
- Make vinaigrette
- Take a small bowl, whisk olive oil, lemon juice, honey, chaat masala, parsley, salt, and pepper to prepare dressing for the salad .
- Gather salad
- Now to assemble the salad, take a large bowl. Add cooked pasta, bell pepper, carrots, paneer/feta, peas, cucumber, tomatoes and olives together. Pour vinaigrette and toss to coat all elements of the salad.
- Garnish and serve
- Add in chopped cilantro. Adjust the salt and spice. Serve immediately or cold .
Tips and Variations:
- To make it an international recipe, swap Paneer for Mozzarella's cubes
- For crunch, add some roasted peanuts or cashews .
- For green, the toss baby spinach or chopped mint.
- Make it vegan using tofu cubes and agave syrup in dressing.
