May 20, 2008

Susan's A to Z Pasta Salad

Printable version here.

The Monthly Blog Patrolling (MBP) is a theme based event started by Coffee at the Spice CafĂ© where a recipe from a fellow blogger is cooked and written about. A great way to discover new blogs and recipes. This month’s edition is being hosted by Raaga, The Singing Chef with a theme of “Soups and Salads”.
What I chose to re-create was the A to Z Pasta Salad I found at Susan V’s Fatfree Vegan Kitchen. The salad appealed to me because it had pasta (of course) and that one could use whatever vegetables are available in the kitchen.




Susan’s recipe is vegan so I changed it to vegetarian. She also invites us to use whatever combination of vegetables and Italian dressing we prefer. So I have tweaked her recipe only to adjust for those ingredients I didn’t have. But I would definitely advise that you go through her recipe. My version follows.

Ingredients:

125 gm paneer
1 ½ tbsp soy sauce (mine was dark)
1 tbsp vinegar
1 ½ tbsp apple sauce
1 tbsp water
½ tsp garlic paste
80 gm uncooked penne (approx.)
1 medium sized green bell pepper, chopped
2 medium carrots, sliced
2 medium tomatoes, deseeded and chopped
8 green bean, cut into ½” pieces
¼ cup frozen sweet corn

Dressing:
3 tbsp oil (olive oil preferred)
1 tbsp vinegar
1 tbsp lemon juice
½ tsp red pepper flakes
½ tsp dried oregano
½ tsp dried basil

Mix up all these to make a dressing.

Method:

Mix the soy sauce, vinegar, applesauce ( I used vinegar and applesauce in place of cider vinegar :D), water and garlic paste. Marinate the paneer in this mixture for at least an hour. Place the paneer on a greased tray and bake at 200C for about 12minutes or till the paneer cubes start to brown.
In the meanwhile, blanch the beans, carrots and sweet corn in salted water. In the same water cook the penne till just done. Drain.
Put the tofu, blanched vegetables, bell pepper, tomatoes and the penne in a bowl. Add the dressing and season with salt and pepper as required. Mix well so that the dressing coats everything.
I served this at room temperature. This recipe makes comfortable portions for 3 to 4 people. A very tasty salad and perfect for the summer (and any other time of the year).
This is going to The Singing Chef for May's MBP: Soups and Salads.

Revisiting my Capirotada:





I discovered and made the Capirotada (a Mexican Bread Pudding) originally for the Think Spice, Think Star Anise event. While bread puddings are not very popular in my home I have to say that the Capirotada is definitely the "Queen" in this category with a lovely blend of many flavours. It has become a favourite with us.
DK at Culinary Bazaar was kind enough to allow me to send in the Capirotada as an entry also to her event A.W. E.D. - Viva Mexicana. I totally forgot the last date for submission was the 15th of this month and the round-up was posted on the 16th. Yet she has been very accomodating to add my entry at this point.
So my Capirotada goes across to DK to join its fellow country foods.

6 comments:

jayasree said...

Aparna, pasta salad looks very colorful and tempting.

Laavanya said...

Pasta salad looks great - nice flavours there.

Sukanya Ramkumar said...

Hi Aparna...
That was a colorful salad. Looks so good. Love the color combo...

farida said...

Your pasta looks so colorful! I love the fresh ingredient you used in it. Nice combo.

sheba said...

Tried this out Aparna....just too good!!! have posted it on my blog too..thanks for a great recipe..

Aparna said...

Sheba, this is probably my favourite salad. Shall check out your post.