Millet pasta salad: a crunchy, colourful summer lunch box
A cool, crunchy millet pasta salad with vegetables and a lemon-honey dressing – no reheating needed, perfect for hot school days.
Ingredients
- 150 g multi-millet pasta
- 1 cucumber, diced
- 1 carrot, grated
- 1/2 cup sweet corn, boiled
- 1/2 capsicum, diced
- 8–10 cherry tomatoes or 1 tomato, chopped
- 1/4 cup paneer cubes or boiled chana
- 2 tbsp lemon juice
- 1 tbsp olive oil or cold-pressed oil
- 1 tsp honey
- Salt, pepper and chaat masala to taste
Method
- Cook the pasta until just tender, drain and rinse under cold water so it stays firm.
- Whisk lemon juice, oil, honey, salt, pepper and chaat masala in a bowl.
- Add the pasta, vegetables and paneer or chana.
- Toss well and chill for 15 minutes before packing.
On hot days, warm tiffins come back half-eaten. This millet pasta salad is cool, crunchy and colourful – and it needs no reheating.
Build your own salad
Pick a crunch | Pick a protein | Pick a flavour |
|---|---|---|
Cucumber, carrot, capsicum | Paneer, chana, sprouts | Lemon-honey, curd-mint, chaat masala |
Tip: rinse the cooked pasta in cold water – it stops cooking and stays firm in the salad.
Add your photo of your colourful pasta salad in a lunch box here – use the image button, or drag the photo in.
Add a crunchy side like millet bites and the lunch is complete. See more ideas in 10 healthy tiffin box ideas.
Will the salad stay fresh till lunch?
Yes, if packed cold. Keep the dressing in a small separate container on very hot days and pour it over at lunch.