|June 10, 2012||Posted by MySpicyKitchen under Daily Recipes, Entrees, Noodles, Noodles & Pastas, Pastas, Salad/Raita/Chutney, Salads, Salads & Soups, Vegetarian, Vegetarian, Vegetarian|
Blogging marathon # 17 started last with a new format. In this new format, anyone participating in a marathon has to blog for two weeks, three days in a row, every week. I did not participate last week but will be participating this week and next week. Unlike previous editions, in this new format, I will blog three days in a row starting today and again next Sunday, for three days in a row. For the first week, my theme is summer salads.
Few years ago, I was not a big fan of salads except for raitas, if I may put them in salads category. I gradually got use to eating salads and would not mind eating them every day, although rice is a staple at home & my vote is always for it, unless I am trying to cut down on my carbohydrate intake. We normally assume salads are low in carbohydrates and that is not necessarily true. It all depends on the ingredients we use. Today I am sharing with you a pasta salad, quick and easy to fix salad but rich in carbohydrates. If one is looking for low carb salad, then this not for you.
I did not add any meats to the salad but served it with some sliced sausages. I liked the salad better with some sausages so would suggested adding some ham cubes or beacon or some sliced sausages to the salad.
Cooking Time: 15 – 20 minutes
- 1 cup Dry Rotini Pasta
- ½ Avocado diced
- 3 – 4 Cherry Tomatoes quartered
- 1 small carrot sliced
- ¼ small Red Onion Diced
- 2 tbsp. chopped Cilantro
- 1 – 1 ½ tbsp. Mayonnaise
- 1 tsp. fresh Lime Juice
- ¼ – ½ tsp. Salt (adjust to taste)
- ¼ – ½ tsp. Pepper Powder (adjust to taste)
- 1 Clove of Garlic finely minced
- In a 2 quart saucepan bring water to a boil. Add pasta and cook it until firm, about 10 minutes. Drain the water, run it under cold water and keep it aside.
- Slice the vegetables and keep it aside.
- Whisk together mayonnaise, salt, pepper powder, lime juice and garlic paste.
- In a bowl take pasta, vegetables and mix well. Pour the mayonnaise dressing over the pasta and toss it well.
- Taste the salad and id required, season it as per you taste.
- Refrigerate it until ready to serve.
I used 1 tbsp. mayonnaise and it tasted fine. But after refrigerating and I felt it was a little dry and added another ½ tbsp. of mayonnaise.
- I used avocado, onion, tomatoes & carrots but can any vegetables of your choice.
- I did not add any meats to the salad but served it with some sliced sausages. I liked the salad better with some sausages so would suggested adding some ham cubes or beacon or some sliced sausages to the salad.
Blogging Marathon: To know more about the various themes and participating bloggers for this marathon, checkout the blogging marathon page on Srivalli’s blog
Event Entries: I am sending this salad to No Croutons Requited: Leafless Salads.