Recipe: Appetizing Penne Salad with Dressing (Veg)

Penne Salad with Dressing (Veg). Indian Salads with Dressing recipes, Veg Salad with Dressing. Indian salads are characterised by crispy fresh ingredients laced with ground spices or zesty dressings that deliver a revitalising rush of flavour. The salad also makes a quick weeknight meal when served hot.

This delicious light summer pasta salad is perfect for those hot summer nights made with arugula, chickpeas, sun dried tomatoes, shaved Parmesan and Arugula Pasta Salad. A simple yet delicious main dish salad - perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying. You can have Penne Salad with Dressing (Veg) using 19 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Penne Salad with Dressing (Veg)

1. It's 150 grams of Penne.
2. Prepare 1 medium of Cucumber.
3. You need 1 large of Tomato.
4. Prepare 4 of Spring Onions.
5. It's 1 medium of Capsicum.
6. Prepare 50 grams of Mushrooms (opt).
7. It's 50 grams of Mozarella Cheese.
8. It's 50 grams of Cheddar Cheese.
9. It's 2 tsp of Grated Parmesan Cheese.
10. Prepare 1/4 bunch of Lettuce.
11. Prepare 3 tbsp of Olive Oil.
12. It's 1 tbsp of Lemon Juice.
13. It's 2 tbsp of Water.
14. You need 1/2 tsp of Salt.
15. Prepare 1 tsp of Black Pepper Powder.
16. You need 1/4 tsp of Tobasco Sauce (opt).
17. Prepare 1 tbsp of Olive Oil.
18. Prepare 2 tbsp of Butter.
19. Prepare 1 tsp of Chilli Flakes.

Italian Dressing with Olive Oil: Olive oil can be substituted for the neutral oil in this dressing, though I find that olive oil can have tendency to overwhelm the other flavors. Dice or chop and add them to a salad bowl. Squeeze half a lemon and mix with oil for dressing. I usually have trouble with salad because I am allergic to green leafy vegetables (my throat swells shut & I can't breathe).

Penne Salad with Dressing (Veg) instructions

1. Dressing: Mix olive oil, lemon juice, water, parmesan cheese, salt and pepper in a small bottle and shake vigorously till an emulsion is formed. Add a dash of tobasco sauce if you wish. Let it remain in the bottle. Keep in refrigerated for about an hour. Do not freeze it..
2. Cook the penne until just soft. Make sure to retain their firmness. Keep aside. Refer my attached recipe on how to cook penne. https://cookpad.com/us/recipes/368308-baked-pasta.
3. For the salad: Cut all vegetables into long juliennes preferably equal sized. Make sure to de-seed the cucumber. In case you wish to add mushrooms, cut them into slices or quarters as per choice. Cut the cheese into 5mm blocks. Make the spring onions into threads..
4. Tear the lettuce into shreds and cut the tomatoes into juliennes and keep aside..
5. In a pan add some olive oil and butter. Add chilli flakes once it is hot..
6. Toss the vegetables into the pan and stir. Ensure to keep flame in high. We want the veggies to retain the crunch..
7. After 3 minutes add the tomatoes and cheese. Keep on flame for a minute and remove..
8. Take a glass bowl and transfer the veggies into it. Add salt pepper and the cooked penne and mix with hand gently.
9. Now take the dressing from the fridge and shake well once again. Pour it over the salad and mix again. Serve immediately..

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