Boil 2 glasses of water in a wide pan, add 1/4 teaspoon of salt and 1 teaspoon oil.
Slowly add the pasta and cook till the pasta is al dente.( it should be soft but firm) .
Stir in between to prevent the pasta from sticking together.
After it is cooked, drain it in a colander and pour cold water over it to refresh
Heat 1 teaspoon olive oil in a pan, sauté garlic for a few seconds, then add capsicum, carrots and cook uncovered till done.
Do not overcook, the vegetables should retain the crunch.
Add mayonnaise, cream, tomato ketchup, cheese, oregano, salt and pepper powder.
Now mix the pasta in veggie-sauce mixture and sprinkle oregano
If it is too thick , you can add little milk.
Now garnish with orange bell pepper, do the plating according to your choice sprinkle oregano and serve hot.
Here I have tried to depict the tricoloured flag in my plating, using orange bell pepper, baby corn and capsicums
