Penne Salad with Dressing (Veg)

Ingredients

• 150 grams Penne
• 1 medium Cucumber
• 1 large Tomato
• 4 Spring Onions
• 1 medium Capsicum
• 50 grams Mushrooms (opt)
• 50 grams Mozarella Cheese
• 50 grams Cheddar Cheese
• 2 tsp Grated Parmesan Cheese
• 1/4 bunch Lettuce
• 3 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 2 tbsp Water
• 1/2 tsp Salt
• 1 tsp Black Pepper Powder
• 1/4 tsp Tobasco Sauce (opt)
• 1 tbsp Olive Oil
• 2 tbsp Butter
• 1 tsp Chilli Flakes

Instructions

1. Dressing: Mix olive oil, lemon juice, water, parmesan cheese, salt and pepper in a small bottle and shake vigorously till an emulsion is formed.
2. Add a dash of tobasco sauce if you wish.
3. Let it remain in the bottle.
4. Keep in refrigerated for about an hour.
5. Do not freeze it.
6. Cook the penne until just soft.
7. Make sure to retain their firmness.
8. Keep aside.
9. Refer my attached recipe on how to cook penne.
10. For the salad: Cut all vegetables into long juliennes preferably equal sized.
11. Make sure to de-seed the cucumber.
12. In case you wish to add mushrooms, cut them into slices or quarters as per choice.
13. Cut the cheese into 5mm blocks.
14. Make the spring onions into threads.
15. Tear the lettuce into shreds and cut the tomatoes into juliennes and keep aside.
16. In a pan add some olive oil and butter.
17. Add chilli flakes once it is hot.
18. Toss the vegetables into the pan and stir.
19. Ensure to keep flame in high.
20. We want the veggies to retain the crunch.
21. After 3 minutes add the tomatoes and cheese.
22. Keep on flame for a minute and remove.
23. Take a glass bowl and transfer the veggies into it.
24. Add salt pepper and the cooked penne and mix with hand gently
25. Now take the dressing from the fridge and shake well once again.
26. Pour it over the salad and mix again.
27. Serve immediately.