I was wanting to post this recipe for the longest time, But somehow, every time I made a bowl of this salad, I could never take pictures or the salad vanished really quick even before I made plans to take pictures.
The first time I ate this Pasta Salad was at my friend's Ashwini's place & I have been recreating this in my own kitchen since then, This salad is quite filling & is a meal in itself. If I have leftover cooked pasta, then this salad is usually what my next meal is. This one definitely features in one of my easy to make favourite recipes.
You Will Need:
- 1/2 cup uncooked Pasta - Macaroni or any Small sized Pasta
- 1 Red Bell Pepper - finely diced
- 1 Yellow Bell Pepper - finely diced
- 1/2 cup of shredded Purple Cabbage
- 5-6 Baby corn
- Salt to taste
For the Dressing:
- 2 tbsp Extra Virgin Olive Oil
- 2 tsp Tabasco Sauce
- 2 tsp minced Garlic
- 1 tsp Chili Flakes
- 2 tsp Apple Cider Vinegar
- 2 tsp Dried Basil
- A handful of Mint - finely chopped
Cook Pasta according to Package Instructions. Drain & Set aside. Dice the Bell Peppers. Cut Baby Corn into rounds & steam them.
For the Dressing, whisk together Extra Virgin Olive Oil, Tabasco Sauce, Minced Garlic, Chili Flakes, Dried Basil and Apple Cider Vinegar.
In a large bowl, add cooked pasta, Diced Peppers, Shredded Cabbage, Baby corn & chopped mint. Pour the dressing & some salt to taste. Mix well with a fork.
Let it sit for at least 30 minutes before serving, f.or the flavours to infuse. You can also chill it in the refrigerator and serve it as a cold salad.
I would have loved to add a bit of sliced Olives but I didn't have any. I love Olives so I always add them. My friend Ashwini also adds a bit of sliced Cherry Tomatoes & Diced Cucumbers.
This recipe is very easy to make in large quantities so it fits perfectly in a party menu. Plus, it can me made way ahead of time. It also makes for a good lunch box option if you have leftover cooked pasta from previous night's dinner.