Tri-Colour Pasta Salad
Ingredients
Tri-colour pasta or any shape pasta- 2 cups
Tomatoes diced into medium-sized bites- 2 cups
Sweet corn boiled- ¾ cup
Extra virgin olive oil- ½ cup
Pepper powder- ½ tsp
Salt to taste
Method
1. Boil pasta as per instructions on the packet with a bit of salt. Drain and set aside to cool to room temperature.
2. For the dressing, place the olive oil, pepper powder and salt in a bowl and whisk vigorously.
3. To serve – take a deep bowl, put in the pasta, tomatoes and sweet corn. Pour in the dressing and toss well.
Summer Fruit Salad with Custard
Ingredients
Ripe mangoes- 1 cup
Fresh lychees- 1 cup
Fresh black seedless grapes- 1 cup
Bananas- 3 small
Pouring consistency vanilla custard made according to instructions on packet and cooled- 500 ml
Method
Chop mangoes into cubes, lychees into pieces, seedless grapes into half and slice the bananas. Mix all these fruits together in a serving bowl.
Pour your cooled custard on fruits, mix well and serve.
Three Bean Salad
Ingredients
Chickpeas- ½ cup
Rajma-½ cup
Black-eye beans- ½ cup
Extra virgin
olive oil- 3/4 cup
Tomato sauce- 2 tbsp
Chilli powder- ¼ tsp
Juice of one small lemon
Salt to taste
Method
Soak each of the beans separately overnight.
The next day boil or pressure cook each of the beans till they are soft. Drain and mix them all together. Place in fridge till completely cool.
To serve – Place the beans in a wide bowl. Mix together the olive oil, lemon juice, chilli powder, tomato sauce and salt. Mix well. Pour on beans and mix thoroughly.
Creamy Potato Salad
Ingredients
Medium size potatoes – 4 or 5
Mayonnaise- 1 cup
Mustard sauce - ½ cup
Onion chopped finely- 1/2 cup
Few coriander leaves for garnish
Salt to taste
Method
Boil potatoes with salt till completely cooked. Drain and cool.
Once at room temperature, use your hands to coarsely break potatoes down to smaller pieces.
Place this is the fridge to cool.
To serve, place potatoes in a serving bowl.
For the dressing, mix together the mayonnaise, mustard and chopped onions.
Fold into the potatoes till well mixed.
Garnish with coriander leaves and serve.
