Pasta salad with carrot, green peas and cauliflower recipe - Pasta salad is the most easiest and simple to cook dish. Being a dry dish, it is easily packable in lunch box or it can be carried while travelling. This salad is to be served as a breakfast dish or evening tea time snack, with a cup of coffee, tea or juice. Pasta itself is not so flavorful. So, to enhance the flavor in the dish, I have made seasoning with green chillies, split bengal gram, curry leaves and onions. For adding taste and nutrients, I have also used carrots, cauliflower and green peas in this salad. Several other varieties of dishes can be made with pasta and I will post those recipes in due course.
Preparation time 10 minutes
Cooking time 10 minutes
1 cup fusilli pasta
1/2 cup green peas
1/2 cup grated carrot
1/2 cup cauliflower
1/2 tsp sugar
Salt to taste
Fistful of chopped cilantro
For the tempering
2 medium sized onion, chopped
8-10 curry leaves
1 green chilli, finely chopped
3/4 tsp split bengal gram
Fusilli pasta salad with step by step pictures.
In a deep vessel, dissolve 1 tsp of salt in 3 glasses of water. Boil the pasta in this salted water till tender.
Drain the extra water and set aside. In another vessel, boil the carrot, green peas and cauliflower till soft. Drain the extra water and mix the boiled vegetables with the boiled and drained pasta. Keep it aside.
Heat 1 tbsp of oil in a pan. Add the green chillies, curry leaves and the split bengal grams, saute for 1 minute. Add the chopped onions and saute till the onions become soft. Add the boiled pasta along with boiled green peas, carrot and cauliflower. Add the salt, sugar and saute for 2 minutes.
Add the chopped coriander leaves and mix well.
Cook covered on low flame for 3 - 4 minutes. Stir in between to prevent it from burning. Remove and add the lemon juice. Mix and serve hot.