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.