Tuesday, January 20, 2009

Pasta - Potato Salad

We had recently been to one of our favourite restaurants in Framingham, Ruby Tuesday. Both of us love the salad bar in Ruby Tuesday. That alone is enough to fill your stomach halfway before your main course arrives. You can have unlimited amount of salad from the salad bar and hence I always make sure to make frequent trips towards the salad bar :) . I love the pine nuts, and the pasta salad, and potato salad.

Salads have been my favourite since my childhood, I used to love having raw cabbage leaf, carrot, tomato, onion and green chilli combo along with curd. Also I was the only one in my house who used to love having raw sprouted green moong. My mother was happy as well as quiet amused and surprised to see me hogging those sprouted green moong which she used to sometimes purposely make just for me :) After few years she used to make a simple salad with sprouted green moong, minced onion, tomatoes, green chilli, coriander and bit of salt and lemon juice. I loved it.


Coming to Potato salad, I don't remember where I first had it, but I remember where I first saw it. It was in my office cafeteria in India. I am proud to say that our office cafeteria was one of the best. They had a very good menu. I had seen egg salad, potato salad, pancakes, everything for the first time over there. I was not so fond of Mayo that time . I didn't like it that time. Things change when you come to US though :) . I was determined to make this at home as I had tasted this in several restaurants (especially Ruby Tuesday) and had become a great fan. I wanted to keep it light and towards the healthier side. Hence this is what I did:

Ingredients:

Pasta (whole wheat variety)- 2 cups of pasta cooked according to package instructions. I used the Rottini variety.

Potatoes (I used the red skin variety) : 2 medium sized, boiled until just done so that it doesn't lose shape while slicing into medium segments.

Frozen spinach : 1 cup, which is to be thawed before using

Frozen green peas (optional): 1/2 cup, thawed before using

Canned Tuna in water (optional) : 1 can

Minced Garlic: 2 tablespoons

Low-fat seasoned Mayonnaise: Refer my post for the recipe

Soy Sauce - 1 teaspoon or as per your taste

Seasoning:

Dry Basil Leaves
Oregano powder
Minced Coriander leaves
Lots of freshly cracked pepper





Method:

In a deep bottom vessel on medium high heat, add thawed spinach, canned tuna (along with the water), and garlic. Saute them on medium-low fire until everything is cooked. There is no need to add any oil for sauteing the above spinach and tuna mixture as the water from the tuna helps the cooking process. [as far as the Tuna goes, Chunk light tuna in water is one of the lightest canned variety fish]

Season the already sliced potatoes with a little pinch of salt and lots of freshly cracked pepper, dry basil leaves, and a little oregano. Add these seasoned potato, pasta and mix well until everything is well combined. Switch off the fire and transfer to a serving dish. Add the Mayonnaise combine well again. Add a generous amount of seasoning ( I add lots of cracked pepper as there is no other source of heat in this salad and I like my salad a little spicy. Freshly cracked pepper gives a whole lot of flavour to this salad. ) Serve it immediately or refrigerate it and serve cold along with low-calorie saltines/crackers and some vegetable sticks.

Please do not copy

All contents in this blog cannot be copied without written permission from the blog author.

LinkWithin

Related Posts with Thumbnails