Nutritious Salad – Tiranga Tossed Pasta Salad

A fusion salad with pasta, greens, beans and crunchy vegetables


For the base of the salad:
Assorted lettuce leaves – 1 cup

For the body of the salad:
Tricolored pasta – 2 cups boiled
Red/yellow/green capsicums – 1 cup shredded
Tomato – 1 sliced
Boiled beans/baked beans – ½ cup
Salt and pepper to taste
Purple cabbage – ½ cup shred

For the dressing of the salad:
Tomato ketchup – 2tbsp
Toasted sesame seeds -1 tbsp
Salt and pepper to taste
Mixed herbs and chilli flakes to taste
Ginger juice – 1tsp
Mango pickle masala from (any brand of readymade pickle will do) – 1 tsp
Olive oil/salad oil – 2 tbs.

For the garnish of the salad:
Walnuts – 10 to 12 
Flaxseeds/sunflower seeds – 1 tsp


  1. Prepare all the ingredients for the salad
  2. Cut all the veggies, boil the pasta and refresh with cold water
  3. Shake up all the ingredients for the dressing in a jar
  4. Toss the pasta salad with the dressing
  5. Place on a bed of crispy lettuce leaves and serve immediately

Chefs Variations:

  1. Try using chicken tikka/ sliced seek kabab with this salad along with pasta
  2. Use tofu, cooked soya bean chunks, veggies like corn, beet, asparagus, water chestnuts for variety

Do share your views and feedback in the comments section below and feel free to write in with any food related queries.

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A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".