User Review
5 (2 votes)

Sticky paneer pasta salad

Paneer is marinated in mango chutney, garlic and balsamic vinegar, then fried until sticky and golden brown and mixed through a pasta salad – it's a real treat.

Serves 4

Prep Time 10 min

Cooking Time 15 min


  • 300g wholewheat penne or rigotoni
  • 225g pack Apetina paneer
  • 3tbsp chopped fresh mint, plus a few sprigs to garnish
  • 1 red chilli, finely chopped, or 1tsp chilli flakes
  • 1tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2tbsp smooth mango chutney
  • 2tbsp balsamic vinegar
  • 350g cherry tomatoes, halved
  • 1 avocado, sliced
  • ½ x 400g can chickpeas, drained
  •  2 spring onions, finely sliced


    1. Cook the pasta according to the pack instructions, then drain and set aside.
    2. Meanwhile, put the paneer, mint, chilli or chilli flakes and oil in a small bowl, toss together and set aside to marinate.
    3. Combine the garlic, mango chutney and balsamic vinegar in a large salad bowl. Add the tomatoes, avocado, chickpeas, spring onions and pasta, and toss to coat.
    4. Put the marinated paneer in a pan set over a medium-high heat and cook for 1 min on each side until golden brown. Cut the paneer into chunks and add to the pasta mixture, tossing lightly.
    5. To serve, divide the pasta salad among 4 plates. Garwnish with the extra mint sprigs and sprinkle with freshly ground black pepper.

Make a hummus with the remaining chickpeas by whizzing in a blender with a little olive oil, black pepper, lemon juice and tahini.

Nutrition per serving

Read more on how we calculate nutrition.
546 26g 16.2g 4.9g 13g 17g 0.6g 69mg 66g 4.1mg

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