pasta & Veggie Salad
This quick and easy vegetable salad is one of the most versatile side dishes you can make. Serve it instead of coleslaw.
For US to UK equivalents see this rough guide
- 300 g pasta tubes
- 3 eggplants
- 1 onion, chopped
- Olive oil
- 2 zucchinis
- 1 cup tomatoes, chopped
- Basilic, chopped
- 1/2 cup grated cheese
- 2 tbsp vinegar
Boil pasta for 15 min or until al dente. Drain the pasta and place it into a bowl. Add some olive oil and keep aside.
In fry chopped onions and chopped eggplants on olive oil. When eggplant becomes soft, add zucchinis and fry for 3 min.
Add chopped tomatoes, vinegar, salt and pepper and mix thoroughly.
Add pasta, cheese and chopped parsley to the pan. Stir and serve.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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