Tag: Pasta

Mexican Pasta Salad

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Its spring season here and farmers market is full of fresh vegetables. Best way to get most out of these beautiful veggies is enjoying them raw. After all, we spend money to get most of the nutrients.

Barbecue, Picnics, potlucks and outings on my mind. We tried this perfect Mexican Pasta Salad which is refreshing and full of flavors and is perfect for these occasions as a side. It is so easy to make and can be prepared in advance.header

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Recipe type: Side

Serves: 3-4

Ingredients:

For Salad:

  • Lettuce blend
  • 1 cup Mini Penne pasta
  • 1/3 cup cooked black Beans
  • 3/4 Red bell pepper
  • 3 tablespoon chopped Spring onion
  • 1 Mango
  • 1 Ripe Avocado
  • Chopped coriander/cilantro leaves
  • Black/Calamenta olives
  • Pickled jalapeno
  • Crumbled feta cheese

For Dressing:

  • 3 tablespoon yogurt
  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon zest
  • chili powder as per taste
  • pinch of smoked paprika
  • 1 teaspoon Red Chili sauce
  • 1/2 Lemon juice
  • Salt as per taste

Method:

  1. In a large pot take 5-6 cups of water and heat till it starts boiling. Add little salt and oil. Add uncooked pasta and cook until Al Dente.
  2. Pressure cook black beans. Add salt while cooking. Keep aside.
  3. Chop Bell pepper, Mango and avocado into 1 cm cubes. Using hands break lettuce into small pieces.
  4. Mix all ingredients for Dressing and beat for a minute.
  5. In a large bowl take pasta, beans, peppers, chopped coriander. Add salad dressing and  gently mix using both hands. Top with Avocado, Mangoes, Olives, pickled, jalapeno and feta cheese.
  6. Serve fresh or store in refrigerator if you are making this in advance. footer

-Enjoy

Mandar

Creamy Rotini with Fresh Oregano Pesto

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Pasta is one of my favorite food because of its versatility, so it’s easy to find fabulous recipes with very few ingredients. I have tried to make pesto out of super herb “fresh Oregano” and married it with creamy white sauce.
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Creamy Rotini with Oregano Pesto
Prep time 15 mins
Cook time 10 mins
Total time 25 mins
Recipe type: Main course
Serves: 2
 Ingredients
  • 250gm Dry Rotini Pasta
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon Salt

For Pesto

  • Bunch of Fresh Oregano
  • 4-5 Large garlic cloves
  • 5-6 walnuts
  • Crushed black paper

For White sauce:

  • 1 1/2 tablespoon wheat floor
  • 1 tablespoon butter
  • 1/4 teaspoon Salt
  • 100ml Milk

Pasta

  • 1/2 Red Paper chopped
  • 1/ 2 Yellow Paper chopped
  • 1 small Zucchini chopped
  • Sun dried tomatoes chopped finely
  • Chili flakes
  1. Put Oregano leaves, garlic cloves, Walnuts and  salt in mortar. Gradually add olive oil and Pound into fine paste. Add crushed black paper.
  2. Take wheat floor in small non stick pan and roast it at medium heat for 2-3 min. Do not overheat because we don’t want the color to change. Add butter and mix well and add salt. Add milk and keep mixing with whisk, add shredded cheese and keep mixing with whisk and turn off the heat. Mixture will thicken slowly. Add crushed black paper.
  3. Bring a large saucepan of salted water to boil. Add Rotini pasta and cook for 12-15 min. Drain in colander.
  4.  Take olive oil in large pan, add papers and zucchini and grill for about 5 minutes tossing continuously, add chopped sun dries tomatoes. Add Oregano pesto, salt and mix well. Add White Sauce and Cooked pasta. Mix well and sprinkle with chili flakes and serve hot.