This is a personal favorite, one that I would love to make more often except I know that the rest of them prefer their pasta with sauce – unless it is au nature, with just some olive oil, which is the way the girls love it.
But they eat this without fuss as well, though with a lot of Parmesan cheese grated on top.
When I made it a few days ago the salad looked so pretty, sitting there so full of color, that I just had to take a picture, much to Indira’s amusement.
There is enough here for 6.
Tricolor pasta, preferably the whole wheat kind – 200 gms (dry weight)
one large orange bell pepper, sliced quite fine
3 tomatoes, diced in to chunks
1 can of sweet corn (drained weight 140 grams)
some salad leaves, any kind (green as well as the ones with some purple as they add so much color)
salt and dried basil to taste
3-4 tablespoons of olive oil and 2-3 tablespoons of lime juice for the dressing
Cook the pasta till it is done. In the meanwhile, assemble all the other ingredients except the salad leaves, season with salt and basil, pour the olive oil and lime juice evenly all over and toss everything well. When the pasta is done, drain and then cool it a little, before mixing it well with the other ingredients. Now add the salad leaves, and toss the salad a couple of times and leave it to rest for a while so that all the flavors mingle.
I love to eat this dish with a little drizzle of chilli-flavored oil and some freshly grated Parmesan.
This salad is a good picnic meal as well, like the wheat berry salad.