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Home Dish Rainbow Pasta Salad Jar

Rainbow Pasta Salad Jar

Name: How to cook Rainbow Pasta Salad Jar - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Mona Santosh

Rainbow Pasta Salad Jar

#ebook -13 Guiltfree healthy meal on the go, not just quick to make but easy to carry too. This can be a make ahead for breakfast or lunch, grab a prepared chilled jar, shake and eat, anywhere anytime. Quantity of ingredients can be changed as per your liking. You can add boiled eggs or boneless chicken cubesfor some extra protein too.

Ingredient

Food ration :

1 serving

Cooking time :

10 minutes

1/2 cup

ferrelli pasta or any other shape

1/2 cup

elbow shaped pasta (I have tossed it in mint chutney)

1/4 cup

driced carrot

1/4 cup

dice cucumber

1/4 cup

canned chickpeas

1/4 cup

diced red tomatoes, pulp removed

1/4 cup

canned red kidney beans/chickpeas

1/4 cup

pomegranate

1/4 cup

mix bell pepper

2 tbsp

chopped spring onions

1 tbsp

chopped coriander for garnishing

1/2 tsp

dry mix Italian herbs

For

salad dressing:

1 tbsp

vinegar

1 tbsp

olive oil

1 tsp

crushed pepper

1 tbsp

honey

to taste

Salt

For

green chutney:

1/2 cup

mint-coriander leaves mix

1/4 tsp

cumin seeds

green chillies

garlic cloves

2 tsp

lemon juice

Cooking instructions

* Step 1

Chop all the veggies.

* Step 2

Mix all the ingredients given for the dressing, whisk it well.

* Step 3

Grind all the ingredients given for the chutney by adding little water

* Step 4

Boil both the pasta one by one as per the instructions given on the packet

* Step 5

Take elbow shaped pasta in a bowl, add 1 tsp green chutney, mix it. Mixing chutney is optional.

* Step 6

Canned rajma and chickpeas need to be drained and washed. If not using tinned ones, soak them overnight, boil with a little salt, drain and use it.

* Step 7

You can assemble your salad in layers in a mason jar, pour the dressing on top, sprinkle some herbs and chill it. OR mix all the ingredients in bowl, pour dressing, mix it, garnish with dried herbs and fresh coriander.