In a small bowl mix the thousand island salad dressing sauce and buttermilk. Add the buttermilk gradually as needed. Cover and set it in the fridge to chill.
Prep for the salad:
Slice the onions, tomatoes and mushrooms. Make julienne of carrots, cucumber, bell peppers, cabbage and apples. Make bite-sized pieces of cauliflower. I sliced garlic. You can dice it.
Boil the pasta as per instructions on the package in water with salt, oil and 2 teaspoon of mixed herbs. Once cooked al dente strain and reserve the water. Rinse the pasta in cold water then toss the pasta with oil. Set aside.
In the reserved water add the cauliflower and blanch the cauliflower. Drain and set aside.
Boil the eggs in the same boiling water for 10-12 minutes. Once cool peel and cut into pieces.
In a non-stick pan fry the garlic till brown. Fry the sliced onions till translucent on medium to high flame.
Fry the mushrooms in the same pan on high flame. This prevents mushy mushrooms.
Once done add the drained and blanched cauliflower, carrots and cabbage. Switch off the flame and let the pan cool. Do not cover the pan. This is strictly optional I did this as my father-in-law needs soft food.
To Assemble:
In a big bowl add the cooked pasta, the veggies and protein and stir. Reserve 2-3 tablespoon of the dressing and mix in the rest.
Cover the bowl with a tight-fitting lid, cling film or aluminium foil and place in the refrigerator.
To serve:
Add the sliced apples adjust the seasonings, herbs and spices to taste. Serve immediately.
Notes
Pro Tips:
Use fresh ingredients.
Cook the pasta al dente as per the package instructions.
Keep the salad chilled at all times. Do not leave the served pasta at room temperature for long.
If using meats or seafood in your salad, keep the raw and cooked foods separate. maintain hygiene.
Customise the seasonings, spices and herbs as per individual taste.
If the salad smells bad or the texture differs or is discoloured discard it.