Salade Tricolore (Three-Coloured Salad)
As picky as I am about salads usually, I always have a hard time saying no to a pasta salad--you just can't go wrong with one. Or maybe I've just been really lucky so far? I posted this particular recipe ages ago, but with hideous pictures and lots of problems, so here it is again: an easy to assemble, healthy and yummy salad, great from the usual heavy food at the University canteens.
The recipe, of course, is easily adaptable as long as you keep the three coloured theme, although you don't have to do that either. I sometimes add red onions too, but forgot this time. Probably a better choice too because I wasn't in the mood for the acidic taste.
Ingredients (Serves 2)
The recipe, of course, is easily adaptable as long as you keep the three coloured theme, although you don't have to do that either. I sometimes add red onions too, but forgot this time. Probably a better choice too because I wasn't in the mood for the acidic taste.
| Ease of Cooking | Yummy Factor | Apprx. Cost |
|---|---|---|
|
|
HK$30 (US$4) |
- 2 cups three-coloured fusilli, cooked
- 1/2 cup spinach leaves, chiffonade cut
- 1/2 cup zucchini, thinly sliced
- 1/2 cup red and yellow peppers, diced
- 1/2 cup red tomatoes, diced
- 1/8 cup feta cheese, crumbled
- 1 tbs basil leaves, chiffonade cut
- 1/4 cup Italian or French herb dressing (Kraft's will do)
- Easy enough: just toss everything together, sprinkle a bit of feta cheese on top, and serve!
