Pasta Salad- My Entry for Jihva- Wedding Feast

Priya from Jihva - Wedding Feasts and Jihva for Ingredients post is hosting Jihva - Wedding Feast. One of the recipe I posted in the past is ready to dive in to the event ; so will be re-posting the same and also this new one. I am surely excited as this is my first participation for any blog event.

I love pasta salads. Colorful vegetables and sturdy pasta in a tasty dressing, to be served cold or at room temperature. A dish that can be made ahead of time and scaled up to feed a crowd. All of these sound like very desirable traits. 

This is so easy to make, and is really light and delicious!

It makes a wonderful side dish or an entire meal any time of the year. It's the perfect food for parties,wedding buffets, packed lunches, a picnic, potluck dinner or barbecue. Pasta salad is so versatile, it can be made kid friendly or have grown up gourmet ingredients. You will find that the great thing about these salads is that you can follow the recipe exactly or you can get creative using whatever ingredients you have on hand in your fridge and pantry.

I am posting this as my entry into the event. I would have loved to include this into the menu for My Wedding; but for some reasons I could not. But trust me its perfect for the Reception parties of Wedding.

 For this you need:- 
 

(quantities for 2 people)

100 gms Penne or medium pasta shells, cooked, drained, cooled
1/8 cup Capsicum, sliced and Par-boiled
1/8 cup Potatoes, sliced and Par-boiled 
1/4 cup fresh or frozen peas, cooked
1/8 cup sliced carrots Par-boiled 
1/2 cup fat-free mayonnaise (i used egg less)
1/4 cup milk and Beateb Curd mixed toghether
1 tsp. Finely chopped Garlic
1 small onion sliced
1 tsp. Oil / Olive oil 
fresh Coriander finely chopped
Salt and pepper, to taste

Combine pasta, peas, potato and carrots in salad bowl. Heat oil and saute the sliced onion, capsicum and chopped garlic for a minute or two. Mix it into the salad. Add chopped coriander. Blend mayonnaise and milk beaten curd mixture together. Stir dressing into salad mixture. Season to taste with salt and pepper.  Refrigerate covered for 2 to 3 hours to allow flavors to blend.
You can add or omit the vegetables as per the availability.