This is just one of those simple Pasta dishes that can be put together, when you need to feed yourself and/ or friends urgently, even at 2 a.m under the heavy influence of alcohol…. yeah its that easy. I made this one weekend afternoon when K and I were on a movie watching spree, and didn’t want to be interrupted for too long. And repeated this twice in less than 24 hrs on public demand!! This one was almost like the macaroni salad of Casa Picola that I talked of in this blog post. Minus the chicken of course.
To make this fantastic Macaroni Salad (can be served warm or cold)
1 cup cooked elbow macaroni
1 cup finely chopped steamed veggies of choice (i used carrots, peas, sweet corn kernels)
1 cup skinned and chopped cucumbers (seeds removed) and tomato
freshly crushed pepper and salt to taste
1 Tbsp tomato sauce
1 teaspoon Chinese sweet red chilli sauce
4-5 drops Tabasco sauce
2 tbsp mayonnaise (i used eggless mayo)
2 tbsp finely chopped fresh coriander and basil leaves
Method: heat 3 cups of water in a pan with 1/2 tsp oil and salt to taste. when it comes to a rolling boil, add the elbow macaroni and cook till cooked (about 4-5 mins) stirring frequently. Drain, run under cold water to stop the cooking process and set aside.
while the macaroni is cooking, steam the finely chopped vegetables in the microwave for 2 minutes. If not using the microwave, add the vegetables to the boiling pasta 2 minutes before the pasta is done. Drain and set aside.
Add the remaining ingredients into a medium bowl, mix well, add the cooked macaroni and vegetables, mix well. Season with freshly crushed pepper and salt. Serve warm or at cold.