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15 min


4 Cup Water

1 tsp Oil

1 tsp Salt

1 cup IWP Pasta

4 tsp Mayonnaise (eggless)

½ tsp IWP Black Pepper

1 tsp Lemon Juice

¼ Onion (sliced)

½ Carrot (julienne)

¼ Capsicum (julienne)

5 Cherry Tomato (halves)

2 tbsp Spring Onion (chopped)

1 tsp Dill Leaves

How to prepare

Firstly, in a large saucepan boil 4 cup water along with 1 tsp Oil and ¾ tsp Salt.

Once the water comes to a boil, add 1 cup of IWP Pasta.

Boil for 8 minutes or till it turns al dente.

Drain off the pasta and pour a cup of cold water to stop the cooking process. Keep Aside.

Now in a large bowl take 4 tsp Eggless Mayonnaise.

Also add ½ tsp IWP Black Pepper, 1 tsp Lemon Juice, and ¼ tsp Salt.

Mix well and Salad dressing is ready.

Now add ¼ Onion, ½ Carrot, ¼ Capsicum, 5 Cherry tomato, and 2 tbsp Spring Onion.

Also, add cooked IWP Pasta.

Mix gently, making sure the dressing is coated well.

Cover and rest in the refrigerator for an hour to absorb all the flavours.

Finally, serve pasta salad garnished with chopped dill leaves.

  • Image of PASTA SALAD recipe
  • Image of PASTA SALAD recipe
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