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Wednesday, April 2, 2014

Minty Farfalle-Potato Salad

As much as I love pasta, I find it difficult to cook/eat some during the hot summers. Even if the sauce is a no cook one like in case of Sicilian Pasta, it leaves me all hot and stuffy. But the last time I made some chilled potato salad, it stuck me that if i could add some cooked pasta to it and throw in a few other raw veggies, then I would have a salad cum complete meal on my hands.

Also, it is served chilled which is very soothing in the heat. I have omitted ingredients like garlic and pepper as they cause a lot of heat and are best avoided during the summers. Add some bell celery/peppers/broccoli to make it more colorful and healthy.Read on:

Preparation Time - 20-25 mins (15-18 mins is standby time)

Ingredients -

  • 1 cup Farfalle (uncooked)
  • 1 medium size potato
  • 1 small cucumber
  • 1 cup roughly chopped lettuce
  • 8-10 mint leaves (roughly torn)
  • 1 tbsp mayonnaise
  • 1 tsp olive oil
  • 1 tbsp hung curd
  • 1/4 tsp paprika/red chilli powder
  • 2 pinch chili flakes (optional)
  • 2 tbsp grated cheese (optional)
  • salt to taste

Cooking - Bring 7-8 cups of water to a boil. Add sufficient salt to it so that it tastes quite salty.
Add the pasta and cook till tender ( for a cold salad it is better to overcook the pasta as it tends to harden a bit in the fridge...so make it a bit more than just al-dente). Mine took 15 mins to cook.

Drain and keep aside. Add 1/2 tsp olive oil and toss to prevent them from sticking to each other. Allow to come to room temperature.

Cook the potato for 1-2 whistles at the same time. Remove from pressure cooker once steam is released and allow to come down to room temperature(put in cold water to expedite the process). Peel and cut into small cubes.

Peel and chop cucumber into similar sized small pieces.

Take the mayonnaise, olive oil, hung curd, paprika, salt and grated cheese in a mixing bowl. Gently whisk to mix all of it.

Add the farfalle, potato, cucumber and lettuce to bowl. Mix and evenly coat all the ingredients. Put in the fridge for 15-20 mins to cool a bit.

Sprinkle some chili flakes and serve cold.

Note - Replace the mint with parsley/basil and you have another quick and easy variation. It does make a huge difference in taste/flavor.


  1. Delicious and lovely to look at potato salad. Excellent preparation.

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