Corn pasta salad
If I am not mistaken, salads are the healthiest and most visually appealing options in the culinary world. Most of you would agree with me that setting and decorating a salad plate is an art form. A colorful plate of salad is the most inviting at the dinner table, serving as an appetizer of sorts.
Undoubtedly, the benefits of a salad are numerous as they add fiber to your diet and a great opportunity to consume the essential vitamins and minerals. The credit goes to raw veggies and fruits, which we add to this amazing salad.
Though salads’ variations are limitless, I am sharing a unique salad today. This is a cold salad and I have added corn, macaroni pasta, a few veggies, and fruits to it. The salad is creamy but hey hey! no cream is used because the hung curd replaces it. And surprisingly, the dressing too is not a regular one. I have dressed my salad with coriander- raw mango chutney for a spicy-tangy kick
Hope you would love the taste of this lovely salad
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| Corn – Pasta Salad |
Cooking time – 10 minutes
Type – salad/ starter/ appetizer
Serves – 6
• Macaroni pasta – 1 cup (boiled)
• Sweet corn – 3 cups (boiled)
• Water – sufficient for boiling corn and pasta
• Cucumber/ kheera – 2 medium-sized (chopped into small chunks)
• Peaches / aadu- 2 medium-sized (chopped into chunks)
• Plums / aalu bukhara – 2 medium-sized (chopped into chunks)
• Chopped onions (medium-sized) – 1/2
cup
• Salt 1 tsp for salad+1 tsp while boiling water
• Black pepper powder – 1 tsp
• Vegetable Oil – 1 tsp (while boiling water)
• Mint-raw mango chutney for dressing – 2 tbsps
Whisk it well and refrigerate
4 – Set the salad mix in a salad dish and drizzle some mint– raw mango chutney for a spicy-tangy kick
* When pasta is boiled, rinse it with cold water to avoid sticking
*Add any fruits or veggies to your taste or availability of seasonal ones
* This dish can be served as a starter too
