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Healthy Tomato Corn Pasta Salad l Quick 20 Minute Tasty Recipe
A great way to cool off the little ones after a fun playdate on a hot summer afternoon is a tangy, fresh, pasta salad. And when the pasta is multigrain, it can give them the right nutrition and energy that will last them long as they continue playing and learning.
The curd dressing adds a dash of extra cooling effect and some essential probiotics to keep the tummy healthy.
Ingredients:
- Slurrp Farm Multigrain Fusilli Pasta
- Half cup hung curd
- 1 tsp chopped garlic
- Chilli Flakes
- Oregano
- 1tsp olive oil
- 1 tsp lemon
- ½ cup cherry tomatoes
- 4 cups finely chopped carrots
- 1/4th cup boiled corn
- ½ cup finely chopped onion
- 2 tsp chopped basil leaves
- Handful of olives
- 1 tsp chopped Garlic
Method:
1. Boil pasta as per instruction on pack.
2. In a bowl, add hung curd, chopped garlic, chilli flakes, oregano, olive oil and lemon. Mix them well.
3. In another bowl, add the boiled pasta, cherry tomatoes, carrots, onion, boiled corn, basil leaves, olives, garlic, oregano, chilli flakes and dressing.
4. Mix everything together.
5. Add some lemon to top it off and serve!
Easiest $3 Pasta | Meals That Got Me Through College
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Healthy Pasta Salad Without Mayo | How To Make Potato Pasta Salad ~ #shorts
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Ingredients -
For Boiling Pasta -
Water – 2 Cups
Salt – 1 Tsp
Oil – 1 Tsp
Semolina/ Sooji Macaroni or Any Pasta – 1 Cup
Note : Boil the pasta as per packet instructions.
For Making Salad
Yogurt – 1 Cup
Garlic Powder – 1 Tsp
Pepper Powder – 1 Tsp
Salt to Taste
Olive Oil – 1 Tbsp
Boiled Eggs – 4
Boiled Potato – 1 Cup
Grated Carrot – ½ Cup
Spring Onion – ½ Cup
Coriander Leaves – ¼ Cup
#shorts #shortsvideo #pastasalad #pastasaladrecipe #pastarecipe #bowl2soul
Zucchini Fritters (vegetarian & vegan)
Get the Recipe:
⭐️ Make them with or without eggs and serve them as a starter, side dish, or main dish with our marinara sauce, sour cream, or tzatziki sauce. We are sure you'll love them!
⭐️ Ingredients
2 pounds zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
Metric:
900 g zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
110 grams all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Fusili Pasta Salad with Avocado Dressing
Full recipe available at
Quickly put together a pasta salad, which is not just a simple salad, but a symphony of textures and flavors. And you only need 10 minutes to do it. It’s al dente fusilli seconded by mildly crispy bell peppers and mixed with juicy cherry tomatoes. Enrich it with sharp coconut milk and avocado dressing.
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