Name: Deli-style Cold Pasta Salad (Low-fat version!) recipe by Mallika Chaudhary at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 1 cup Whole-wheat pasta of your choice (I used bow pasta); 1 red bell-pepper or 2 halves of red and yellow bell peppers; 1 large yellow onion, finely chopped; 1 bunch of spring onion greens/scallions, finely chopped; 1-2 tbsn chopped chives; 2 carrots, grated; 1 stick of celery, finely chopped; 1 cup lettuce, finely chopped; 1 big clove of garlic, peeled and grated; 2 boiled eggs, chopped; 1/2 cup boiled sweetcorn kernels; 6-7 cherry tomatoes, sliced into halves; 1 cup Light mayonnaise; 1/2 cup Greek yogurt/ Hung curd; 1/4 cup vegan sour cream or light sour cream; 1 tbsn Dijon mustard; 1 tbsn distilled white vinegar; 2-3 tsp sugar or to taste; 1 tsp cayenne pepper powder; 1 tsp of extra-virgin Olive oil; Salt and pepper to taste

ABOUT Deli-style Cold Pasta Salad (Low-fat version!) RECIPE

Spring days call for fun-filled picnics and pot-luck lunches. The most popular side-dish for such kind of gatherings is always a chilled potato salad or a traditional cold pasta salad that is a huge hit with kids and grown ups alike. Today, I am sharing with you the simplest and also the low-fat version of the classic pasta salad that is equally delicious as well as healthy to serve your family and friends. Enjoy!

Ingredients Serving: 3

1 cup Whole-wheat pasta of your choice (I used bow pasta)
1 red bell-pepper or 2 halves of red and yellow bell peppers
1 large yellow onion, finely chopped
1 bunch of spring onion greens/scallions, finely chopped
1-2 tbsn chopped chives
2 carrots, grated
1 stick of celery, finely chopped
1 cup lettuce, finely chopped
1 big clove of garlic, peeled and grated
2 boiled eggs, chopped
1/2 cup boiled sweetcorn kernels
6-7 cherry tomatoes, sliced into halves
1 cup Light mayonnaise
1/2 cup Greek yogurt/ Hung curd
1/4 cup vegan sour cream or light sour cream
1 tbsn Dijon mustard
1 tbsn distilled white vinegar
2-3 tsp sugar or to taste
1 tsp cayenne pepper powder
1 tsp of extra-virgin Olive oil
Salt and pepper to taste

Instructions

Boil your pasta in salt water until tender. Rinse under cold water and drain completely.
Add 1 tsp of extra-virgin olive oil to the boiled pasta along with your distilled white vinegar. Mix gently with a spoon and set aside.
Roast your bell pepper over medium heat on the gas stove, with the help of the tongs till the skin seems a bit charred in places. Cool and chop finely. Roasting it adds a beautiful smoky flavor to the salad.
In a bowl, combine your mayonnaise, Greek yogurt, sour cream, Dijon mustard, garlic, sugar, salt, pepper and cayenne pepper powder. Whisk everything together until smooth.
If the dressing looks a bit thick for the salad, you can also add a couple teaspoon of milk to loosen it up.
Add all the veggies, herbs, cubed eggs and the pasta to the dressing and give a good mix. Taste and adjust the seasonings according to your personal taste.
Cover the salad with cling-wrap and chill in the refrigerator for minimum of 1 hour. Serve chilled and enjoy!

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