My journey with salads continues. I have often had pasta salads at buffets in restaurants. Some were indifferent while others were good. But I had never tried one at home. I decided to change that status last week. Unfortunately, I am not such a great pasta fan – and therefore do not stock many varieties at home. Ideally, I would have liked to use fusilli for this salad. But all I had on hand was macaroni. But, I assure you, it was not a compromise at all since the salad turned out really well and Hari and I polished every last morsel!

Ingredients
1/4 cup whole wheat, cooked macaroni
1/4 cup carrot cubes, blanched
1/4 cup broccoli florets, blanched
1/4 cup tomato cubes
1/4 cup cucumber cubes
For The Dressing
1/2 cup tomatoes, chopped fine
1/4 tsp dried oregano
1/2 tbsp finely chopped coriander leaves
1/4 tsp finely chopped green chillies
Salt to taste
Method
For The Dressing
Combine all the ingredients in a bowl
Mash well
Set aside
Putting The Salad Together
Combine all the ingredients in a deep bowl
Mix gently
Add the dressing and toss well
Refrigerate for 30 minutes
Serve chilled
Enjoy!