Independence Day is the perfect occasion to celebrate with festive, colourful dishes that pay tribute to the national flag. A Tri-Colour Pasta Salad is an excellent choice for an Independence Day celebration with family and friends, blending vibrant colours and fresh flavours in a dish that's both visually appealing and delicious.
Tri-Colour Pasta Salad is a vibrant and refreshing dish that combines colourful pasta, crisp vegetables, and a spicy homemade dressing. Perfect for any occasion, it brings a burst of flavour and visual appeal to your table. This easy Tri-Colour Pasta Salad recipe is by Chef Sanjeev Kapoor. Here’s a simple yet delicious recipe for making a Tri-Colour Pasta Salad that will add a patriotic touch to your Independence Day celebrations:
1. First, boil 4-5 cups of water in a large pot. Add a pinch of salt and the tri-coloured penne pasta. Cook the pasta until al dente (about 8-10 minutes). Drain and rinse the pasta under cold water to stop the cooking process. Put the boiled pasta in a bowl, add a little olive oil to it, and set aside.
2. While the pasta is cooking, dice the red and yellow peppers. Wash and tear the lettuce leaves into bite-sized pieces.
3. For the dressing, use a mortar and pestle to combine sea salt, mustard seeds, crushed peppercorns, and lemon juice. Crush everything together thoroughly. Next, add chopped pickled jalapeño peppers for a spicy kick, and continue crushing until well mixed.
4. In a separate bowl, mix together lemon juice, orange juice, and olive oil. Stir well, then add honey and a few basil leaves, blending until fully incorporated.
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5. In a large bowl, combine the assorted lettuce leaves (Iceberg, Lollo Rosso, Frisee), red and yellow peppers, and the cooked tri-colour penne pasta. Pour the prepared dressing over the salad and toss everything together until evenly coated.
6. For a refreshing taste, chill the salad in the refrigerator for about 30 minutes before serving.
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Image credit: YouTube/ Master Chef
Healthy and festive: Tri-Colour Pasta Salad recipe for Independence Day celebration
Boil 4-5 cups of water, add a pinch of salt, and cook the tri-coloured penne pasta for about 8-10 minutes. Drain, rinse with cold water, toss with olive oil, and set aside.
Dice the red and yellow peppers, and tear the lettuce leaves into bite-sized pieces.
For the dressing, crush sea salt, mustard seeds, crushed peppercorns, and lemon juice in a mortar and pestle. Add chopped pickled jalapenos and crush again.
Then in a bowl, mix lemon juice, orange juice, and olive oil. Stir in honey and basil leaves.
Now combine the lettuce, peppers, and pasta in a large bowl. Pour the dressing over the salad and toss well.
Chill the salad for 30 minutes before serving.
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