vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Pasta Salad

Pasta salad
GARLIC BUTTER BAKED FISH

Garlic Butter Baked Fish

A big fillet of seabass fish just marinated with garlic and butter and seasoning and bake...

TAMARIND CHUTNEY

Tamarind Chutney

Tamarind chutney is a south Indian chutney, made with tamarind, jaggery, green chilly, se...

Brinjal Omelet with Oats

Brinjal Omelet With Oats

Super delicious brinjal omelet would be one of the best ways of including rich nutritious...

DOODHI VALACHI BAAJI

Doodhi Valachi Baaji

A delicious Maharashtrian vegetarian dish made with bottle gourd and field beans cooked i...

ALOO PURI

Aloo Puri

Aloo puri is very popular north indian breakfast fast dish. made with multigrain flour a...

Celery Sambar

Celery Sambar

Celery Sambar gets its rich flavour from toor dal mixed with celery, coconut, red chilli...

Pasta Salad Recipe, How To Make Pasta Salad Recipe

Pasta salad is a dish prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer or a main course. Learn the recipe of Pasta salad by vahchef.

This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light-tasting side dish for a picnic or dinner.

About Recipe

How to make Pasta salad

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Pasta salad
Author : Vahchef
Main Ingredient : Pasta
Servings : 0 persons
Published date : November 19, 2016


Ingredients used in Pasta salad
• Wagon wheel pasta or rotini pasta - 500 grams.
• Mushroom - 1 cup.
• Tomato - 5 numbers.
• Cucumber - 1 number.
• Onion - half cup.
• Olives - 70 grams.
• Basil leaves - 1 tablespoon.
• Oregano leaves - 1 tablespoon.
• Tomato ketchup - 230 ml.
• Italian dressing - 1 cup.
Method:
  • Cook and drain pasta as directed on package. Rinse with cold water.
  • Mix tomato sauce, dressing, basil and oregano in large bowl. Add remaining ingredients and toss.
  • Cover and refrigerate about 2 hours or until chilled but no longer than 48 hours.

Serve chilled.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter