This is the simple Macaroni Salad. It’s loaded with Protein
and Fiber. I made this salad is slightly
spicy and Indian taste. This recipes I used avocado, Garbanzo(Tinned White
Chenna) , Frozen Vegetables, Zucchini,
corns cherry Tomatoes. Some other possibilities depending on your
tastes are red peppers, green peppers, cucumbers, diced tomatoes, baby corn,
and shredded carrots. I like to make
this salad a day and ahead and let it chill overnight. This gives the flavors a
chance to blend and it tastes delicious! Making this macaroni salad ahead of
time also makes things so much easier when going camping or to a family
gathering. It’s a definite crowd pleaser – appealing to adults and toddlers
alike!
Prep time: 20 min | Cooking time: 15 min | Serves: 3-4
People
Ingredients
Macaroni or any small shaped pasta 2 cups
Frozen Vegetables
1 Cup (thawed)
Tinned Garbanzo 1
Tin ( Washed and Drained)
Chopped Cherry Tomatoes 1 Cup
Avocado 1 no. (Sliced)
Zucchini / English
Cucumber ½ spiraled
or chopped
Green Chili Paste 1
Tablespoon
Cumin Seed Powder ½
Teaspoon
Pepper Powder ¼ Teaspoon
Dried Parsley 1 Teaspoon
Dried Oregano 1 Teaspoon
Lemon Juice 2
Teaspoon
Olive Oil 2 Tablespoon
Method:
- Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain well and cool to room temp. you can also just run cold water over the pasta to cool it quickly while draining. This will just rinse away the starches.
- In a small mixing bowl, combine Oil,, Salt, Pepper Powder, Green Chili Paste, Dry Parsley, Dried Oregano, and Lemon Juice.
- In a large bowl toss macaroni with Thawed frozen vegetables, Sliced Avocado, chopped Zucchini, Garbanzos and Cherry Tomatoes and Oil Mixture.
- Fold in Oil mixture until pasta is well coated.
- Cover with plastic wrap and allow to sit overnight.
- If the salad seems a little dry after setting up overnight, add some oil a little bit at a time until salad becomes nice.
- Store covered in the refrigerator, for up to 2 days.
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| Macaroni Salad |
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