Corn – Pasta Salad

If I am not wrong, salads are the healthiest and most soothing things to eyes in the culinary world

Most of you would agree with me that the setting and decorating a salad plate is an art. A colourful plate of salad invites you the most, so not exaggerating this is an appetizer in a way.

Undoubtedly, benefits are numerous as they add the fibres to your diet n you consume the essential vitamins n minerals. The credit goes to raw veggies and fruits which we add to this amazing salad. Though the variations are a lot but today I am sharing a unique salad This is a cold salad and I have added corn, macaroni pasta, a few veggies and fruits to it. The salad is creamy but no cream is used. The dressing is not a regular one. I have dressed  with coriander and raw mango chutney which has given a spicy- tangy kick to my salad
Let us come to the recipe

 

Preparation time – 30 minutes
Cooking time – 10 minutes
Type – salad/ starter
Serves – 6

INGREDIENTS -:

Thick curd or yogurt – 2 cups or 500 gms
Macaroni pasta – 1 cup
Sweet corn – 3 cups
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

First of all, hang the curd or yogurt for 30 minutes in a muslin cloth or strainer to drain the water
Whisk it well and refrigerate

 

 

Keep water for boiling and add corn, macaroni, salt and oil

When boiled, strain it and keep aside to cool completely

A creamy corn-pasta salad is ready to add the beauty of your dinner table