So, here’s a quick rustle for a happy March morning, just when the market is full of berries; a simple recipe for a sumptuously tasty Pasta salad.
What you need (Ingredients)
I cup boiled pasta
5-6 raspberries, washed and sliced into halves
5-6 strawberries, washed and sliced into halves
4-5 slices of pineapple, diced to same size as raspberries
Dates, julienned
2 teaspoon honey
3 tablespoons mayonnaise
Oregano seasoning
Black pepper to sprinkle
Salt to taste
For Garnishing-
Half spoon honey
3 almonds, crushed
2 spoons cornflakes
For Boiled pasta
Put six cups of water to boil and add salt and one teaspoon vegetable oil to it. Once it starts to bubble up add pasta and lower the flame a little. Let the pasta boil for ten minutes with occasional stirring to avoid sticking pasta to the base. Once softened, close the burner and strain pasta. Keep it al dente, (cooked to be firm to the bite but not soft).
Let’s make Cold Pasta Salad
In a larger bowl add mayonnaise first then add oregano, salt, pepper and honey and mix well. Add pasta and mix well together. Take it out in a smaller bowl and in the empty bowl add pineapple pieces and toss around to stick the leftover mayonnaise on the walls of the bowl. Now add raspberries and toss to clean mayonnaise off the walls then add raspberries and pineapple pieces to the pasta bowl. Now add strawberries to the empty bowl again to wipe off leftover mayonnaise and top it on Pasta. Throw back everything in the large bowl again and toss with a light hand to finally, slide on the serving plate.
Garnish with some crushed almonds and cornflakes and pour half a spoon of honey on top!
