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Wednesday, February 18, 2009

Pasta Salad

1 cup Pasta
2 tsp Egg less Mayonnaise
2 tsp Vinegar
½ cup peas, cooked
1 Carrot, finely chopped
½ cup Cauliflower, chopped (optional)
1 Onion, finely chopped
1 Tomato, finely chopped
2 tsp finely chopped fresh parsley
Salt and pepper to taste

1. Boil enough water with little salt in a vessel.
2. Add pasta into the boiling water and cook till it is tender.
3. Drain the water and keep it aside.
4. Cook the chopped vegetables separately and keep it aside (don’t overcook it).
5. In a bowl mix cooked vegetables, paste, onion, tomato and mix well.
6. Add vinegar, salt, pepper, parsley and egg less mayonnaise to the vegetable pasta mixture and mix well.
7. Salad is ready to serve.

1. While cooking pasta you can add a tsp of oil that helps to avoid pasta sticking together.
2. Instead of cooking the vegetables you can also use them as raw.

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