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| Main Ingredients | Elbow Macaroni, Sweet corn kernels |
| Cuisine | Italian |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 cup elbow macaroni, boiled
- 1 cup sweet corn kernels, boiled
- 7-8 broccoli florets ,blanched
- 8-10 cherry tomatoes
- 1/2 medium yellow capsicum,cut into thin strips
- 1/2 medium red capsicum, cut into thin strips
- 2 tablespoons olive oil
- 4 teaspoons vinegar
- Salt to taste
- Crushed black peppercorns as required
- A pinch of dried basil
Method
- Place the macaroni, corn, broccoli, cherry tomatoes and capsicums in a deep bowl. Mix together the olive oil, vinegar, salt and peppercorns in a separate bowl.
- Pour the dressing over the salad and toss well to mix. Sprinkle with the dried basil. Chill for twenty minutes in a refrigerator and serve.
Nutrition Info
| Calories | 655 |
| Carbohydrates | 75.8 |
| Protein | 15.2 |
| Fat | 32.4 |
| Other Fiber | Fiber- 5.9gm |
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