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Susan's A to Z Pasta Salad

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 Café 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.

Summary

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    Ingredients

    Paneer
    125 gm
    Soy sauce (mine was dark)
    1 ½ tbsps
    Vinegar
    1 tbsp
    Apple sauce
    1 ½ tbsps
    Water
    1 tbsp
    Garlic paste
    ½ tsp
    Uncooked penne (approx.)
    80 gm
    Medium sized green bell pepper, chopped
    1
    Medium carrots, sliced
    2
    Medium tomatoes, deseeded and chopped
    2
    Green bean, cut into pieces
    8 ½”
    Frozen sweet corn
    ¼ cup
    Dressing:
    Oil (olive oil preferred)
    3 tbsps
    Vinegar
    1 tbsp
    Lemon juice
    1 tbsp
    Red pepper flakes
    ½ tsp
    Dried oregano
    ½ tsp
    Dried basil
    ½ tsp
    Mix up all these to make a
    dressing

    Steps

    1. 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.
    2. In the meanwhile, blanch the beans, carrots and sweet corn in salted water. In the same water cook the penne till just done. Drain.
    3. 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.
    4. 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:

    Susan's A to Z Pasta Salad

    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.