Pasta salad with sauteed vegetables

I love the salads that are substantial enough to make a meal by itself, it’s the perfect way to end a tiring day and easy on the stomach too. This pasta salad is a little time-consuming but it’s totally worth the effort, pair it with some warm, crusty bread or a soup and you have a simple but nutritious meal.
Pasta – 2 cups, I used penne
Green capsicum – 1, cut into strips
Carrot – 1, medium size cut into strips
Cauliflower – 1/2 cup, cut into florets
Beans – 5, cut into diagonal strips
Onion – 1, cut into strips
Garlic – 5 cloves, minced – you can go in for 3 cloves but I love the taste of garlic so I always add a little extra
Add any other veggies, mushroom, tofu or even chicken if you have
For the dressing: Olive oil, lime juice, mixed herbs, salt and pepper
Heat some oil in a pan and add the onions, when they are light brown add the garlic and saute on a high flame. Reduce the flame and add carrots, beans and cauliflower – in that order so that it cooks well. Sprinkle some water if you find it is sticking to the bottom of the pan, but make sure the veggies don’t boil, they need to retain some crunch. Add the capsicum in the end, just before turning off the flame. Allow the veggies to cool down.
In a big bowl, add the pasta followed by the veggies.Slowly add the dressing and toss so that it’s just enough to coat all the ingredients. Serve warm or cold, if you like.

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