I know everyone is busy shopping and enjoying family but you still gotta eat!
My Indian Pasta Salad is the perfect quick snack to have in the refrigerator for your out of town guest who may be tired of Turkey!
Pasta salad is something I always keep in my fridge because it’s a great way to use up my leftover veggies at the end of the week.
This is one of the easiest salads to make.
You really don’t have to do any cooking unless you want to.
Sometimes I choose to roast the corn with a little olive oil in the oven for a about 10 minutes.
You don’t have to do that, it’s just an option. This salad is still delicious without roasting the corn.
First, I used organic canned chickpeas and corn.
Make sure you rinse and drain the beans and corn.
We don’t want to dilute our salad with water so drain them well.
Secondly, chop up all your veggies.
I used mixed bell peppers, sliced olives, diced red onion, cucumbers, and chopped seeded tomatoes.
Also, please use fresh parsley, mint, and cilantro.
Use your favorite veggies, I change the veggies based on what I have leftover in the fridge.
Diced zucchini works really well in this recipe.
Lastly, the vinaigrette!
This is key to the recipe.
I use a lot of Indian spices such as turmeric and curry powder.
Mix the vinaigrette in a lidded jar and taste. Add a little extra turmeric and curry if desired.
Pour the vinaigrette over the cooked pasta and mix well.
Chill salad for about 30 minutes in the fridge and serve with a side of naan bread or pita chips.