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Preparation Time : 20
Cook Time : 150
Total Time : 170
Salad Dressing : SPRIG Toasted Sesame Oil 3 tbsp
cheese (grated) 1/4 cups
oregano 2 tsp
poppy seeds 2 tsp
white sesame seeds 1 tbsp
cloves garlic (finely minced) 2 nos
lime juice/vinegar 1 tbsp
green chillies (finely chopped) 1 tsp
Sprigs Celery Sea Salt (or more according to taste) 1/4 tsp
Pasta Salad : Fusilli Pasta 350 gms
Oil 1 tbsp
Salt 1 tsp
medium cucumber (diced) 1 nos
large tomato (diced) 1 nos
medium bell pepper (diced) 1 nos
red onion (diced) 1 nos
pomegranate seeds 1/2 cups
sprouted chickpeas/green lentils 1/2 cups
pan fried chicken breast, coarsely sliced. 1 nos
In a thick bottomed vessel, add 6 to 8 cups of water, oil, salt and bring to a boil. Add pasta, cook according to package instructions.
Drain well, rinse with cold water, and drain again.
Meanwhile, combine all the ingredients in a large bowl. Stir in cold pasta. Add the grated cheese and salad dressing and toss until uniformly combined.
Place in a serving bowl and cover with plastic wrap. Chill at least 2 hours before serving.
Stir carefully before serving. Add more salad dressing as needed to keep the pasta from drying out.
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