Once in a while you feel like having something fresh and light yet delicious! These are the times that call for a pasta salad.. Its light easy to make and packed with nutrients and even so it satisfies your cravings for pasta!
I used whole wheat pasta to make this dish even more healthy!
It requires very little effort and can be served as both a salad or as a main course dish!
I am still experimenting with various kinds of pasta salad and this is just one of those!
This particular pasta’s dressing is inspired by the southwest dressing i found on Yummly!
Its colourful aromatic and nutritious.. Kind of a perfect sunday brunch!
150 gms whole wheat farafalle pasta
1/2 Red and yellow bell pepper each! Cut into medium sized cubes
1/2 capsicum Cut into medium sized cubes
1/2 cup corn kernels boiled with a pinch of salt
1/4 head of red cabbage finely shredded
8 leaves of iceberg lettuce roughly snipped into strips
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp fresh ground black pepper
Salt to taste
1/2 tsp red chilli powder
Zest of one lemon
Paste of one green chilli
2 flakes of garlic pounded into a paste
1/2 tsp oregano
How to make it
Boil the pasta to al dante. Allow to cool!
Combine all the ingredients of the dressing in a jar, cover with the lid and shake well!
Mix the pasta and all the vegetables in a big salad bowl.
Pour the dressing over it just before serving! Toss well and serve immediately.