KCB 6.20: Pasta Salad
Pasta Salad
This is a sophisticated salad with a distinctly Middle Eastern flavour. The combination of the lemon-oil dressing and tahini creates a unique taste which blends wonderfully with firm, tender broccoli and cauliflower florets, crisp lettuce, and strips of red peppers. Serve as an accompaniment to a summer brunch or as a tasty picnic or patio-salad with Middle Eastern Round Bread, Tomato and Asparagus Quiche, Crispy Flat Rice and Cashews (Gujarati Chidwa), Mango Ice Cream, and Middle Eastern Lemonade.
• PREPARATION TIME: 20 minutes
• YIELD: Enough for 8 persons
• YIELD: Enough for 8 persons
• 300 g (11 ounces) broccoli flowerets, par-boiled, drained, and chilled
• 300 g (11 ounces) cauliflower (about half a small one), cut into flowerets, parboiled, drained, and chilled
• 2 small red peppers, cored, seeded, and thinly sliced
• 1 cup (250 ml) cooked but firm (al dente) conchiglie or small penne rigate pasta, cooled
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 4 tablespoons (80 ml) tahini
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 1 tablespoon (20 ml) olive oil
• 5 tablespoons (100 ml) fresh lemon juice
• 1/2 small Cos or Iceberg lettuce, torn into bite-sized pieces
• 3 tablespoons (60 ml) chopped fresh parsley
• 300 g (11 ounces) cauliflower (about half a small one), cut into flowerets, parboiled, drained, and chilled
• 2 small red peppers, cored, seeded, and thinly sliced
• 1 cup (250 ml) cooked but firm (al dente) conchiglie or small penne rigate pasta, cooled
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 4 tablespoons (80 ml) tahini
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 1 tablespoon (20 ml) olive oil
• 5 tablespoons (100 ml) fresh lemon juice
• 1/2 small Cos or Iceberg lettuce, torn into bite-sized pieces
• 3 tablespoons (60 ml) chopped fresh parsley
1. Place the cooked broccoli, cauliflower, peppers, and pasta in a medium-sized bowl.
2. Whisk the asafoetida, tahini, salt, pepper, olive oil, and lemon juice in a small bowl. If the dressing is too thick, add water.
3. Pour the dressing over the salad and toss gently to coat. Refrigerate, covered, to chill. Just before serving, add the lettuce and garnish with the chopped fresh parsley.
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