Italy is as popular for its scenic locations, as it is for its terrific food. And let’s just say that the country did the world a huge favour by introducing us to Pasta. Although this might come as a surprise to many, pasta has never tasted better as it does in a Pasta Salad. This Italian masterpiece, also known as Pasta Fredda, is a dish prepared with one or more types of pasta and is usually served chilled. It is often tossed in vinegar, oil or a mayonnaise (yum) based dressing. I have used a cream-based dressing here, consisting of condensed milk and feta cheese. A couple of olives can also be thrown into the mix to embellish the flavour, along with some tomato sauce and spices, all of which can be added according to taste. The main pressure point of this dish is the cooking of the pasta; it should not be too hard or too gooey. Tomatoes (tamatar) and onions (pyaaz) add vibrant colours to the dish. Some other vegetables can also be added. I would suggest you to chill the salad for at least half an hour before serving. Pasta Salad makes for a delicious treat during the summers, and can be served as an appetizer.
How to make Pasta Salad
|Olive oil||2 table spoon|
|Crumbled feta cheese||½ cup|
|Onion, chopped||½ tea spoon|
|Tomato, chopped||½ cup|
|Fresh coriander leaves||2 table spoon|
|Olives (optional)||½ cup|
|Tomato sauce||1½ cup|
|Condensed milk||½ cup|
|Cream||4 table spoon|
|Freshly ground black pepper||to taste|
|Lime juice||1 table spoon|
- 1. Combine the condensed milk, oil, feta, coriander leaves, lime juice with some salt and pepper in a blender jar and prepare a smooth and creamy dressing.
- 1. Bring a large pot of salted water to a boil. Add pasta, stir with a spoon, and cook until tender but not mushy. Drain and place in a large bowl and set aside.
- 2. Place the drained pasta in a large bowl.
- 3. Add the onions, tomato and olives.
- 4. Pour the dressing over the pasta and gently mix it into salad.
- 5. Cover the bowl and chill it for at least 30 minutes before serving.