This cold pasta salad is such a burst of flavors that it will leave you craving for more! It's perfect for potlucks, dinners, birthdays - you name it. My daughter has been demanding this for her last three birthday parties and her friends love it! (Thankyou for the recipe, Kanika!)
You can make and keep it 4-5 hours in advance or even the night before. It's served cold, so refrigeration fits right in.
Serves : 25
Ingredients:
500 gms pasta
2 cups mayo (avocado mayo for vegans)
2 tablespoon sour cream (only 1 spoon sour cream in 1 cup mayo)
Carrot -1 medium
Apples -3
Celery - 1 or 2 sticks
Bell peppers - 2
Big cucumber
Can add pear too (without peeling)
Grapes (only organic) - halved
Black pepper
Sugar - 1-2 spoons
Salt, Pepper, Oregano
Method:
1. Dice carrot, celery and cucumbers as small as possible.
2. Peel the apples before cutting. You can add pears too, without peeling.
3. Halved grapes add a nice touch to the salad. I use only organic grapes and if they aren't available, I skip them.
Tips:
1. Add cucumber only 1/2 an hour in advance, otherwise it will water.
2. If the salad gets dry, then add a bit of milk and mayo.
3. Make extra dressing and keep it separately. If the salad looks dry before serving (which it invariably does), add the dressing just before serving.
