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Black Truffle Bowtie Pasta Salad PDF Print E-mail
Ingredients (use vegan versions):
  • 1 lb. cooked bowtie pasta, drained & rinsed with cold water
  • 1 red pepper, diced
  • 1 red onion, diced
  • a handful of cherry or grape tomatoes, halved
  • 3 cloves garlic, minced
  • 10-12 sliced kalamata olives
  • 1 can chickpeas or cannelini beans
  • 3 tablespoons capers, rinsed
  • 2 teaspoon each of dried parsley and basil
  • 2 tablespoon tahini (optional)
  • 1/2 bottle of Annie's black truffle vinaigrette
Directions:

Combine all ingredients in a large bowl and mix gently. Allow to chill for about an hour before serving.

Serves: a lot

Preparation time: 30 min prep/ 1 hour to sit


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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