Cold Pasta Salad

I love pasta. I love tomatoes. I love Olive Oil. I love wine. Sometimes I wonder why I wasn’t born as an Italian. Well, I guess God wanted me to appreciate all tastes and all cuisines, so he increased my palette by making me an Indian :).

I learned this recipe from a friend who had come over once and I make this on all special occasions. My husband is also fond of this one.

Ingredients:

  • Pasta (I prefer farfalle) – 1 cup
  • Thousand Island Dressing
  • Lettuce/Salad leaves shredded in random ways 1 cup
  • Cherry tomatoes cut into halves 6-7
  • Chopped Olives, green/black – 1/2 cup
  • Boiled sweet corn – 1/2 cup
  • Bell peppers diced : Red and Yellow –  1/2 cup
  • Carrots diced – 1/2 cup
  • (Optional) Basil leaves – a handful

How to prepare:

  1. Boil pasta for 8-10 minutes until it is al-dente. Farfalle takes a minute or two more as the part where the bow is joined takes longer time to cook.
  2. Once boiled, drain pasta & keep it aside.
  3. In a salad bowl, add all the vegetables (you can add any vegetables you want).
  4. Add two tablespoons Thousand Island Dressing, add more till it coats the pasta and veggies well.
  5. Toss in some basil leaves on top for effect.
  6. Refrigerate for an hour or two before serving. This salad tasted best cold. 🙂
  7. Lick the bowl once you finish the pasta.
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