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| Main Ingredients | Pasta, Red Capsicum |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 31-40 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 200 grams pasta 3 types, penne, fusilli, bow shaped
- 1/2 bunch lollo rosso, torn
- 1/2 bunch iceberg lettuce, torn
- 4 spring onions, cut into roundels
- 4 small tomatoes, blanched and peeled , and cubed
- 10 grams cheese, grated
- 1 large red capsicum, seeded and cut into pieces
- 1 tablespoon chopped fresh parsley
- 8-10 fresh basil leaves, torn
- 1 cup red capsicum pulp
- 1 tablespoon mayonnaise
- 2-3 jalapenos, chopped
- 3-4 garlic cloves, chopped
- 3 tablespoons fresh cream
- 1 teaspoon salad oil
Method
- Boil pastas individually till al dente. Drain and cool them in iced water. Lightly mix all the dressing ingredients to make a smooth purple-red coloured dip. Mix all the salad ingredients and toss. Dress the salad just before serving.
Nutrition Info
| Calories | 1164 |
| Carbohydrates | 183.1 |
| Protein | 35.4 |
| Fat | 32.3 |
| Other Fiber | Zinc- 2.9mg |
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