Sunday, May 25, 2014

Indian Spiced Pasta Salad

There is nothing terribly exciting about today’s recipe but that is exactly why I’m posting it. Sometime, you need something easy that travels well. Holiday weekends, picnics in the park and backyard BBQs will fill the summer. If you’re not hosting but want to bring something (in addition to wine), why not bring pasta salad?
I did just that in prep for an outdoor picnic this past weekend. It took about 15 minutes to make and over half of that was to allow the pasta to boil. Feel free to improvise on the basic recipe to include the flavors and veggies you want.

Spiced Pasta Salad
2 ounces of dry pasta of your choice
2 campari tomatoes, diced
½ yellow bell pepper, diced
1 small carrot, diced small
½ cup mayonnaise or veganaise*
1 clove garlic, minced
1 teaspoon cumin
½ teaspoon coriander
1 pinch of cayenne pepper
½ teaspoon dried cilantro
½ teaspoon ground pepper
Quality sea salt to taste
1 teaspoon fresh lime juice

Boil your pasta in salted (about 2 tablespoons) water according to package instructions. While pasta is cooking mix spices (except salt), mayonnaise and lime juice together in a small bowl. When pasta is finished cooking, drain it and rinse it with cold water. Stir in mayonnaise mixture and stir until pasta is coated. Add carrots and bell pepper and stir until well combined. Add tomatoes last and fold gently into the pasta salad. You don’t want to bruise or mash the tomatoes. Taste and add salt if needed. Transfer pasta to serving bowl or Tupperware. Refrigerate for an hour or more to allow flavors to marry. Serve cool.

*If you’d rather not use mayonnaise or veganaise,  substitute a good quality olive oil. Start with ¼ cup and increase if you feel pasta is too dry. 

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