Light Pasta Salad Recipe

Pasta Salad

I am not a much of a salad fan, except some salads. But i never thought that i would make a pasta salad. But i ended up having some leftover pasta in the fridge, so decided to make a salad with it. You can make it as creamy version and a light version. For creamy version, you add a mayo based sauce over this which i will post very soon. 

About this Recipe

Pasta salad is made with pasta, vegetables and is tossed in a simple salad dressing. This version is made with lemon juice and it is healthy one. It has lots of veggies in it and it is really filling too. You could add some olives in this too. So try this and let me know how it turned out for you.

Vinaigrette is made by combining an oil with a mild acid like vinegar or lemon juice (citric acid). Salt, herbs, and/or spices can be added to the mixture. It is commonly used as a salad dressing, but it can also be used as a marinade. A vinaigrette is traditionally composed of three parts oil and one part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to
unstable emulsions that last only a short time before separating into layered oil and vinegar phases.

Should pasta salad be served cold?

It holds up well when tossed with dressing and other ingredients and can be served chilled or at room temperature. Short pasta shapes with lots of nooks and crannies, such as fusilli, farfalle, rotini, and penne, are also great for pasta salad.

Ingredients for Cold Pasta Salad Recipe

Pasta:
When chewed, good pasta will have a chewy texture with a bounce. These are qualities that cannot be determined until the pasta has been cooked, but if the pasta wants to stick together after cooking or has an overly soft texture when chewed.

Lemon Juice :
Lemon juice is a common cooking and baking ingredient. It imparts a bright, citrusy flavour to both savoury and sweet dishes. With a low pH, it is one of the most acidic natural ingredients available, providing structure to jams and jellies and aiding in the proper rise of baked goods.

Green Chilli  :
The green chillies in cooked or raw form give a fiery hot flavor. To reduce the fiery hot flavor the seeds and inner membranes could be removed which is effective at reducing the heat of the pod.

Ginger:
Fresh ginger has a slightly peppery and sweet flavour, as well as a pungent and spicy aroma. Fresh ginger, like garlic, softens with cooking. Its a common flavouring in Asian dishes. Salad dressings, baked goods, soups, curries, meats, and desserts like gingerbread and gingersnaps are all flavoured with ground ginger.