Oriental Pasta Salad Recipe
Ingredients
| Pasta | 175 Gram | |
| Carrots | 2 | |
| Pineapple chunks - 1 (200-g/7- oz) can | ||
| Bean sprouts | 175 | |
| Fenugreek | 24 Gram, sprouted | |
| Small cucumber - 1/2, finely sliced | ||
| Pineapple juice | 2 Tablespoon (Dressing) | |
| Soy sauce | 1 Tablespoon (Dressing) | |
| Orange juice | 2 Tablespoon (Dressing) | |
| Oil | 6 Tablespoon (Dressing) | |
Directions
MAKING
1 In a pan, cook the pasta shapes in boiling, salted water for about 12-15 minutes, or until just tender.
2 Combine with the carrots, diced pineapple chunks to taste, bean sprouts, fenugreek and cucumber.
3 In a small bowl, put all the dressing ingredients and beat vigorously with a fork.
4 Mix the dressing with the pasta and toss to coat evenly.
5 Allow to cool.
SERVING
6 Serve as desired.
1 In a pan, cook the pasta shapes in boiling, salted water for about 12-15 minutes, or until just tender.
2 Combine with the carrots, diced pineapple chunks to taste, bean sprouts, fenugreek and cucumber.
3 In a small bowl, put all the dressing ingredients and beat vigorously with a fork.
4 Mix the dressing with the pasta and toss to coat evenly.
5 Allow to cool.
SERVING
6 Serve as desired.
Chef
