Herb Packed Pasta Salad

This super healthy herb-packed pasta is ready in under 25 minutes. It is simple yet delicious with wholesome ingredients coming together to make a quick, vegetarian pasta salad that is perfect for weekday lunches or dinners. The freshness of dill combined with garlic and the crunch of the croutons add some great flavours to this pasta.


  • 1 Cup Spirali Pasta (Del Monte Spirali Wheat Pasta)
  • 1 Cup Corn Kernels
  • 1 Cup Red & Green Bell Peppers (diced)
  • 1 Cup Diced Button Mushrooms (diced)
  • 1 Slice of Multi-Grain Bread (I get my multi-grain bread from Hangout Cakes & More)
  • 2 Gms Of Paneer (I use homemade Paneer and if not readily available, replace with preferred choice of cheese)
  • 1/2 Tsp Salt (or as per taste) 
  • 1/2 Tsp Oregano
  • For the Dressing
  • 2 Tsp Olive Oil (Del Monte)
  • 1 ½ Tsp Apple Cider Vinegar (Dabur Himalayan)
  • 3 Cloves of Garlic (chopped)
  • 1 Tsp Black Sesame Seeds 
  • 1 Tsp White Sesame Seeds
  • 1 Tsp Pepper Powder 
  • 2 Sprigs of Dill Leaves (chopped)
  • For the Garnish
  • Few pomegranate’s jewels
  • Few greens of spring onions   


Prep: 10 minutes
Cooking: 15 minutes

  1. Start by boiling the pasta in a large pot of salted water. Cook till al dente. Add the corn in the boiling water in the last 2 minutes of cooking time. Once done, rinse under cold water and drain. Then transfer the pasta and corn into a large bowl.
  2. Meanwhile, in a grill pan, toast a slice of multi-grain bread till nicely brown and crisp. Cut them into croutons.
  3. Once the toast is done, in the same grill add the mushrooms. When they start losing its moisture, add the diced bell peppers, a pinch of salt and sauté for few minutes only. The peppers should retain their crunch. Take it out and transfer it to the bowl of pasta and corn.
  4. Now in a pan, heat olive oil and chopped garlic, dill leaves (garlic and dill leaves are an awesome combination), white and black sesame seeds. Once it splutters and the garlic turns a bit brown, remove the same from the gas and add it to the pasta bowl.
  5. Add in the apple cider vinegar, croutons, oregano, salt and pepper powder to the salad. Give everything a nice toss, crumble the paneer on top, sprinkle pomegranate jewels and the greens of spring onions. It’s ready!