Pasta salads are great fun! They’re generally easy to do and one fantastic way to have your kids or any salad-hater to start loving it……More like “my first salad” kinda food. Healthy, filling and guilt-free, with no naughty ingredients. I’ve ever been in awe of this vegetable Rotini salad with French dressing — ever since I first made it some 3 odd years back. The easy fetched ingredients keep coming to me from the grocery store, and so does the idea of doing it every now and then.
It helps me happily eat and sustain through the “can’t cook today” busy days. And is also a super easy and fast way to pack lunch for office and school. Another advantage that this offers is that you wouldn’t have to heat them! This pasta salad is best had cold or at room temperature. So let any day, do what it has to do to you — rock or shock — elaborate cooking is probably going to be the last thing on your mind! And this is gentle and light to your tummy and helps us to keep going!
I like to use the colored veggie spirals — the enriched tomato, beet and spinach Rotini (corkscrew pasta) — they provide the colors as well as the goodness of the vegetables in them. And when it comes to French Dressing, for some reason I get struck with Kraft®’s fat free, creamy French dressing…gosh, it is sooo damn velvety! Lettuce provides the fresh crisp, while yellow peppers provide a nice and sweet crunch to this salad. And carrots provide what they always have been providing — the crunch and nutrition! Eggs with divine runny yolks often compliment this salad on my plate. Many people would love it as a cold salad, and thus may need to refrigerate before serving. Though it tastes great when chilled, I personally prefer having it fresh and at room temperature. All in all, quite a combination this is…
Yeah, I know. These easy things spoil you sometimes — they let you keep your feet up, close your eyes and breathe. At least one big routine of your day has been ticked off!
So, here’s all what you need:
Serves 3 – 4
- 12 oz (340 gms) Spiral or Corkscrew pasta — I used multi-colored vegetable Rotini
- A little more than 1/2 pint (or about 250 ml or 8.5 fl. oz) French Dressing — I use Kraft’s fat free creamy french dressing
- 1 Red or Yellow Bell Pepper (capsicum) – diced
- 1 medium Carrot – washed, peeled and chopped
- 1 to 1.5 cups shredded fresh lettuce
- 0.5 tsp (or more) fresh ground black pepper
- 1 tsp salt (for cooking the pasta)
And here’s the 1, 2, 3 of how you do it:
- Cook the pasta in boiling water with a tsp of salt, as per package instructions and drain all excess water. Run some cold water through your pasta and drain again.
- Transfer the pasta to a mixing bowl. Add the ground pepper, chopped bell peppers, shredded lettuce and sliced carrots, plus the French dressing.
- Mix them well with a spoon and serve immediately or refrigerate before serving, if you like it better chilled.