Summers are a time when we want to enjoy chilled drinks and cool dishes. It is a time when you no longer want to eat the regular hot food items you eat for the rest of the year. We all enjoy light cold food items in the hot summers. This is why you must try a pasta salad this summer. This dish can be served at room temperature soon after you prepare it, or it can be served after cooling in the fridge for a few hours. It can even be taken for a potluck dinner or an evening picnic in the holidays! Kids especially love this salad simple because it has pasta!

The best thing about Pasta Salad is that it is very versatile and flexible. You can change the ingredients as per the availability in your fridge and pantry.

How to Make Pasta Salad?

Ingredients: Pasta of any shape -salad vegetables like bell peppers, cucumbers, onions, regular tomatoes, cherry tomatoes, fresh spinach etc – basil and mint leaves – parmesan or cheddar or mozarella or mayo – olive oil, lemon juice – crushed garlic and ginger – oregano, salt and pepper to season.

Method: 

Start by boiling your pasta – al dante. If you overcook your pasta, the salad will turn out droopy and dull.

Dice and slice your vegetables into proper size for salad.

Make a pesto with the basil-mint leaves. Pesto is an Italian version of our desi chutney! To make pesto, grind together some pine nuts or walnuts, basil leaves, few cloves of garlic, a little cheese and olive oil. Season with salt. You may make a mint chutney instead of Basil pesto if you don’t have Basil.

Combine everything in a large bowl!

Serve cold.


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Lavanya Mehra

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