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Friday, March 24, 2017

Rainbow Pasta Salad



Rainbow Pasta Salad
Rainbow Pasta Salad

A delightful salad which represents the colours of a rainbow with a 'no fancy' yet a simple vinaigrette is also known as the dressing for the salad. There is no hard and fast rule on the selection of the vegetables. Any colourful salad vegetables of your choice can be used.


Salad Dressing
Vinaigrette


There is no need of any recipe or any sort of exact measurements to make this dressing. It is basically the proportion of vinegar and olive oil. I usually go by the ratio of 1:4, that is - 4 parts of extra virgin oil for 1 part of vinegar. This will form the base of the dressing. Now the choice is yours as to what extra flavours you would like to add. I love to season my salad dressing with a bit of sweetness from honey and some spice from pepper and mustard sauce.

These kinds of dressings or vinaigrette are very easy to prepare and are also high from the health point of view in comparison to some of the creamy and full of fat dressings. I have also heard that a combination of olive oil and vinegar, when taken on an empty stomach, can be an excellent liver cleanser.




Serving Size: A large bowl
Preparation Time: 20 minutes


Ingredients

  • 1/2 cup boiled pasta
  • 1/2 tin red kidney beans
  • 1 cup pomegranate
  • 1 medium tomato 
  • 1 cucumber
  • 2 leaves of romaine lettuce
  • 1 cup red cabbage
For vinaigrette:
  • 1 tablespoon white vinegar (or apple cider)
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon mustard sauce
  • 1 teaspoon honey
  • 1 teaspoon crushed black pepper
  • 1/2 teaspoon of any dry herb of your choice ( I used dry basil)
  • Salt

Method: 

  1. In a large mixing bowl add boiled pasta, cooked kidney beans or from tin, pomegranate, chopped tomato, chopped cucumber, shredded lettuce and chopped red cabbage.
  2. Or you can also chop the vegetables and lay them flat on a large plate side by side according to the shades of a rainbow. This way is more appealing if the salad is served in a party.
  3. Take an empty glass bottle and add all the ingredients for the vinaigrette. Place the lid tightly and shake the bottle well to combine them well. 
  4. Place the salad and the vinaigrette bottle in the refrigerator and chill for some time.
  5. Pour the dressing on the chopped vegetables just before serving.


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Apple & Corn Salad











      


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