FULL MEAL PASTA SALAD
Pasta (shell or elbow) macaroni – 1 ½ cup boiled to get 2 cups
Apple unpeeled, cored, cubed & sprinkle with lime juice - 1
Green grapes halved 6-8
Black grapes halved 6-8
Cottage cheese (paneer) cut into ¼” cubes 75gm
Almonds blanched & halved 10
Celery sticks chopped 2
Lemon juice 1 tbsp
Cream 4 tbsp
Hung curd whipped till smooth ½ cup
Cold milk ¼ cup
Mustard powder ½ tsp
Salt ¾ tsp
Black pepper ½ tsp
Oregano 1 tsp
Boil 8 cups water with 1 tsp salt and 1 tsp oil. Add macaroni to boiling water. When it is almost done, remove from fire. Leave macaroni in hot water for only 4-5 minutes to get soft. Drain. Refresh in cold water. Cover and keep aside.
To prepare dressing, beat the curd with milk, mustard powder, salt, pepper and oregano till smooth.
Add the cream to the curd mixture. Mix well. Keep the dressing covered in the refrigerator.
Place the boiled pasta in a bowl. Add apples, grapes, almonds, cottage cheese and celery. Add lemon juice. Mix well and refrigerate.
At the serving time, add the dressing to the pasta mixture and mix gently.
Transfer to a salad platter and garnish with lettuce or cabbage leaves.