Wednesday, March 9, 2011
Colorful "No cheese" Pasta Salad
How can anyone say no to something which looks awesomely delicious and so colorful. I can't. I love food thats colourful....maybe coz I am a fine artist.....color really attracts me even in food. So this was something we had for a dinner last week...along with a bowl of warming low fat tomato basil soup and some garlic bread. Here I am just sharing the recipe for the pasta salad.... will share the soup recipe later.
Multi grain rotini pasta - 2 cups
Green bell pepper - 1
Red bell pepper - 1
Red onion - 1
Fresh Basil - 3 sprigs
Garlic - 4 cloves
Red chilli flakes - 2tsp
Black pepper - 1 tsp
Olives sliced - 1/2 cup (optional)
salt to taste
lemon juice - 1 tsp
Olive oil - 1 tsp
In a big pot keep water to boil. Add salt and little olive oil to it and keep it boiling.
Now, In a skillet take some oil and heat it well.Add the red chilli flakes and garlic and suate for few minutes. Add the veggies and stir fry on high flame. See that the veggies get cooked yet remain crisp. As these veggies can even be eaten raw u dont actually need to cook them but stir fry them well so that the flavour of the oil, garlic and chilli coats them well. Off the heat and add the basil leaves roughly torn by hand.
Simulataneously, Add the Pasta to the boiling water and cook till al dente. Drain the pasta and without rinsing transfer the hot pasta into a salad bowl. Add the cooked veggies into the pasta along with some salt , pepper and chopped olives. Mix well. Add some lemon juice on top if needed. My hubby loves lemon in everything so I added some lemon juice and some lemon rind to this... tasted awesome. Do try this Pasta Salad and let me know how it worked for u.
I opted to roast the veggies on stove top, but U can even pop them in the oven and 350 degress for 10 to 15 minutes and add this to the pasta...:)
Enjoy this wholesome goodness..:)