Pasta Salad - 3 Ways | Working Women's Kitchen | Chef Pallavi Nigam | Sanjeev Kapoor Khazana

The ultimate in light, convenience cooking, pasta salad is the ideal take-along for workplace lunches and weekend picnics.

PASTA SALAD – 3 WAYS

Ingredients

Yogurt pasta salad
1 cup boiled macaroni
3 tablespoon yogurt
1 tablespoon chopped fresh coriander leaves
1 medium potato, boiled, peeled and cut into small cubes
1 small cucumber, peeled and cut into cubes
¼ teaspoon chopped garlic
⅓ cup green peas, boiled
Salt to taste
Crushed black peppercorns to taste
½ teaspoon chaat masala
Fresh mint leaves for garnishing
1 tablespoon dried brown breadcrumbs
Pasta chokha salad
1 cup boiled macaroni
1 medium onion, finely chopped
1 medium tomato, seeded and cut into cubes
1 tablespoon chopped fresh coriander leaves
½ teaspoon grated ginger
1-2 green chillies, finely chopped
Crushed black peppercorns to taste
Salt to taste
¼ teaspoon mustard oil
Juice of ½ lemon
Pasta sausage salad
1 cup boiled macaroni
5-6 spicy chicken sausages, thickly sliced
1 tablespoon oil
¼ teaspoon chopped garlic
3-4 fresh basil leaves
Salt to taste
Crushed black peppercorns to taste
2 tablespoons grated parmesan cheese + for sprinkling
½ tablespoon olive oil
4-5 walnuts kernels, coarsely crushed

Method

1. To make yogurt pasta salad, mix together macaroni, yogurt, coriander leaves, potatoes, cucumber, garlic, green peas, salt, crushed peppercorns and chaat masala in a bowl.
2. Garnish with mint leaves, sprinkle breadcrumbs and serve.
3. To make pasta chokha salad, mix together pasta, onion, tomato, coriander leaves, ginger, green chillies, crushed peppercorns, salt and mustard oil in a bowl.
4. Drizzle lemon juice and serve.
5. To make pasta sausage salad, heat oil in a non-stick pan. Add sausage slices and sauté for a minute.
6. Take macaroni in a bowl. Add sautéed sausages alongwith the oil, garlic, torn basil leaves, salt, crushed peppercorns, parmesan cheese and olive oil and toss.
7. Sprinkle parmesan cheese, garnish with walnuts and serve.

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