Weekday lunches in my house usually comprise of something quick like homemade mac n cheese or parathas for Sofia and Aisha. I have the unenviable task of finishing off the leftovers in the fridge which constitute my lunch. On the rare occasion when I feel like making something for myself, it’s usually some kind of salad or soup. Most people consider pasta salad as a spring or summertime meal but I love it anytime of the year.
There are numerous recipes for pasta salad . This one is my own version . You can add more veggies of your choice and even some leftover cooked chicken if you have some .
There are numerous recipes for pasta salad . This one is my own version . You can add more veggies of your choice and even some leftover cooked chicken if you have some .
Ingredients: (Makes about 3 servings)
1 and half cups uncooked tricolor rotini pasta (or any pasta of your choice)
1 cup green, yellow and red bell pepper
1 cup Iceberg/Romaine lettuce torn into bite sized pieces
1/4 cup finely sliced/grated carrots
1/2 cup quartered and sliced cucumbers
For the dressing:
2 tbsp mayonnaise
2 tbsp yogurt
1/2 tsp prepared mustard
Salt and pepper according to taste
Method:
1) Boil the pasta in lightly salted water. Drain and rinse with cold water. Cool completely in the colander.
2) Add all salad ingredients.
3) Mix the dressing ingredients and add to the salad.. Mix well.
4) Refrigerate for a few hours . Serve chilled.
This recipe has been sent to Soups and Salads Mela and Midweek Fiesta
nice combination of delicious flavors..;)
Tasty Appetite
Yum yum, wonderful salad, am loving it..
Nice salad….
Looks Delicious.
would like if you share this with Midweek Fiesta
look so tasty.Want to give it a try.Thank you for linking with Midweek Fiesta.Hope your participation in next weeks too
Food Corner