Salad Recipes – Pasta Salad
Pasta salads vary incredibly in recipes and type all over the world. They normally range from Vietnam glass noodle to macaroni used in America with different kinds of dressings. Being classically a summer food they are served more often as a side dish or appetizer.
One thing to note is that the pasta salad should be kept chilled, to avoid getting contaminated with bacteria. While serving the salad is allowed to come to room temperature for better flavour.
Ingredients:
1 cup – Farfalle/Conchieglle pasta
1 cup – Spinach shredded
3 No – Spring onion thinly sliced
1 tbsp – Oregano chopped
1 tbsp – Basil chopped
1/2 cup – Corns boiled
1/2 cup – Peas boiled
1/4 cup – Sun dried tomatoes soaked thinly sliced
Dresssing
1 tsp – Raw Sugar or
1 tsp – Light brown sugar
1/4 cup – Olive oil
2 tbsp – Wine vinegar
1 tsp – Blasmic Vinegar
1 No – Garlic clove crushed
Salt to taste
Pepper to taste
Garnish:
4 tbsp – Pinenuts toasted or
4 tbsp – Walnuts sliced
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Method:
Cook pasta until tender.
Drain in cold water and set aside in a large bowl.
Add the remaining salad ingredients and chill the mix for a while.
Combine the dressing ingredients in a screw top jar and shake well till well mixed.
Pour the dressing over the salad just before serving. Try Now Kraft Pasta Salad
Garnish with nuts.
