Pasta and Vegetable Salad (Zero Oil Healthy Salad) by Tarla Dalal

Pasta and Vegetable Salad,


If you thought pasta dishes are always loaded with calories, due to cheese and white sauce commonly used in their preparation, have a look at this recipe – and you will change your mind. Here, a minimal amount of whole wheat pasta is prepared as a salad along with crunchy and colourful veggies, which not only contribute antioxidants and fibre, but also team up well with the pasta to improve the overall texture and flavour. Interestingly, the Pasta and Vegetable Salad is not drowned in an oily or creamy dressing; instead it is perked up with a herby tomato salsa, which gives the dish a real boost!

Preparation Time: 20 minutes.
Cooking Time: Nil.
Serves 4.

½ cup cooked whole wheat fusilli
½ cup blanched carrot cubes
½ cup blanched broccoli florets
½ cup deseeded tomato cubes
½ cup blanched zucchini cubes

For the herbed tomato salsa
½ cup finely chopped tomatoes
½ tsp dried oregano
1 tbsp finely chopped coriander (dhania)
½ tsp finely chopped green chillies
Salt to taste

For the herbed tomato salsa
Combine all the ingredients in a bowl and mix well while mashing with a back of a spoon. Keep aside.

How to proceed
1. Combine all the ingredients in a deep bowl and mix gently.
2. Put the salsa and toss well.
3. Refrigerate for ½ hour and serve chilled.

Nutritive values per serving
Energy 39 kcal
Protein 1.3 gm
Carbohydrate 5.5 gm
Invisible fat 0.2 gm
Fibre 1.4 gm
Vitamin A 500.1 mcg
Vitamin C 20.6 mg
Folic Acid 23.7 mcg

• Category

  Cooking