Indian Pasta Salad Recipe

Ingredients:
• 300 gms Thin Vermicelli
• 230 gms Green Beans
• 3 Tomatoes (chopped)
• 1/3 cup roasted Cashew pieces
• 1 tbsp Mustard Seeds
• 1 tsp Red Chili Powder
• 1/4 cup Lemon Juice
• 1/4 tsp Asafoetida
• 1-1/2 cup Water
• Salt and pepper to taste
• 2 tbsp Ghee
Method:
1• Process half of roasted cashewnuts with lemon juice and water in a blender.
2• Heat ghee in a saucepan and add mustard seeds.
3• Add asafoetida when mustard seeds start to crackle.
4• Now add the cashewnuts (remaining), chili powder and tomatoes. Saute for a few minutes.
5• Remove from the flame.
6• Boil salted water in a large pot and add the green beans.
7• When the beans are cooked, add vermicelli.
8• Cook again until pasta becomes tender.
9• Drain properly and transfer pasta into the saucepan with ingredients.
10• Add salt and pepper.

 Pasta Salad is ready to serve

Vegetables pasta

Ingredients:

• 1 cup Pasta

• 6-8 tsp Pasta Sauce
• 1 medium sized Onion
• 1 medium sized Tomato
• 1 medium sized Capsicum
• 1/2 Black Pepper
• 5 tsp  Oil
• Salt as per taste

Method:

1• Heat water in a pan and add pasta with 1 tbsp of olive oil in it. Let it cook for 10-15 minutes.
2• Remove pasta from the heat and drain the excess water, if any.
3• Cut onions, tomatoes and bell pepper into small size.
4• Heat oil in a pan; add onions, tomatoes and bell pepper and fry them till golden.
5• Then add pasta, black pepper and salt. Stir well.
6• Now add pasta sauce, mix well; keep cooking till the vegetable get tender.
7• After the desired time period, put off the flame and serve hot