It’s healthy, it’s light and it’s delicious. This recipe is dedicated to all the pasta lovers, who have tried infinite renditions of their favourite food.
Serves 6
Ingredients
½ cup bow pasta (farfalle), 1 tsp olive oil
¼ cup black grapes, ¼ cup green grapes
2-3 slices fresh or tinned pineapple – cut into small cubes
½ red apple – cut into small cubes with the peel
1 small cucumber – cut into thin slices without peeling
5-6 mint leaves
½ capsicum – cut into small cubes
1 cup thinly shredded lettuce
Dressing
1 cup (250 gms) curd – hang for 15 minutes in a muslin cloth and squeeze lightly
1 tbsp olive oil
1 tbsp powdered sugar
½ tsp salt, ½ tsp pepper
¾ tsp mustard powder or to taste
2 tbsp cream, preferably thick (amul)
1 tbsp orange marmalade (optional)
garnish
2 tbsp walnuts – toasted
Method
* Boil pasta in 3 cups of water to which 1 tsp salt has been added. Cook till soft yet firm. Drain and refresh under cold water. Mix 1 tsp olive oil and keep aside.
* Place all the ingredients of the salad, except pasta and tomatoes in a bowl of chilled water for ½ hour to make them crisp.
* Mix all the ingredients of the dressing till smooth. Refrigerate till serving time.
* Drain the fruit and vegetables from the chilled water and pat dry on the kitchen towel well. There should be no moisture in the salad as the salad dressing will become thin and not coat the fruits and vegetables nicely. Put the vegetables and pasta in a big mixing bowl. Wrap with a cling film. Refrigerate till serving time.
* To serve, pour the dressing over the salad and toss to mix well. Garnish with toasted walnuts.
[“source-indianexpress”]