Pasta Salad

Pasta Salad

Pasta Salad

• Salt
• 4 cups shell shaped pasta
•  ½ cup cauliflower, cut into small florets
• ¼ cup carrots julienned
• ¼ cup mushroom sliced fine
• ½   cup mayonnaise
• ½   cup buttermilk
• 1 tbsp garlic, chopped
• 1 tbsp parsley
• 1 lime Juice
• 1 tsp pepper, freshly ground
• 1 cup processed cheese, shredded
• 1 small head romaine lettuce, sliced
• 2 tomatoes diced
• 1 tbsp spring onion greens, chopped

• In a large pot of boiling salted water. Add the pasta and cook until al dente.
• Meanwhile in a thick bottomed   kadhai/wok add the mushrooms and the cauliflower cover and cook on low flame for 5 minutes. Set aside to cool.
• Whisk the mayonnaise, buttermilk, garlic, parsley, half of the lime juice,   salt, and pepper to taste. Reserve about 3-4
  tbsp aside.
• Toss all the   ingredients in a large bowl pasta with the rest of the dressing.
• Drizzle some of the remaining dressing on top and sprinkle with the spring onion.
• Cover and refrigerate the salad and dressing separately up to 6 hours.
• Before serving serve slightly chilled.

Recipe courtesy Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/7-layer-pasta-salad-recipe.html?oc=linkback