The Inspiration: Anything pasta and Emilie is all for it. Either that or pizza. Her usual favorites include the regular macaroni and cheese, pesto penne and bowtie pasta with butter, salt and pepper. She also happens to love Indian salads for their tangy and cool fresh taste. So, inspired by an Italian salad, I decided to fuse the pasta with the salad and add a fusion touch to it. INGREDIENTS:
1 lb. penne or rotini pasta (or a mix)
1 seedless green cucumber (English one)
1 quart of grape-tomatoes, cut in halves
1/2 white onion, thinly sliced
1/2 c. salad dressing (any non-mayo type with onion or garlic)
Salt to taste
Red chilli flakes for garnish
METHOD:
- Boil water in a pasta pot. Add a handful of salt. Drop in the pasta and cook until al dente (firm to the bite).
- Drain the pasta and run cold water to stop the cooking process. Transfer to a large bowl and set aside in the refrigerator.
- Partly peel the cucumber and slice into half moon shaped pieces.
- Toss the cucumber, tomatoe halves and thinly sliced onion with the pasta.
- Add the salad dressing and toss. Adjust with salt and pepper as needed. Dressing should just coat the ingredients and not be overflowing (remember less is more here).
- Garnish with a sprinkle of red pepper flakes. Chill in the refrigerator for 4-6 hours or overnight.
- Serve cold.
