Wheat Penne Salad

IPL fever is on everywhere and our home is no different. My 3 musketeers are crazy about this mega cricketing carnival; the weekends and especially Sundays are a hoot! The clock strikes 3 pm and the house turns in to a mini stadium of sorts - the couches are pulled forward, phones kept on mute and the mister along with his band of 2 minions is ready to enjoy the fun. While popcorn and a never ending pitcher of green tea is staple, last sunday saw a huge bowl of pasta salad. Do you know what I love about the IPL ? Besides the eat fest that ensues, Jumping Japhak is my only reason for enduring the IPL madness - the catchy tune is groovy and brings out the dancing shoes of yours truly :)

Coming to the salad, the star of the dish is definitely the wheat penne supported by the fruits in it - the luscious mangoes, the crisp apples and the red pearly pomegranates add to the zing. Besides, the slightly pungent taste of the onions and the succulent cottage cheese cubes ups the ante!

The recipe is no rocket science but the taste and flavor is bang on. Have to credit my HUBBY for making the Sunday TV session a lip smacking affair.

The health quotient is intact as the pasta in it is Penne and that too from Whole Durum wheat. You can use any other type of pasta like macaroni or fusilli.

What's in it :- 

Cottage Cheese, Fruits and Vegetables are cut into Macedoine.

• Ripe, Luscious Mangoes - 2  medium - peeled
• Pomegranate - Red pearls from 1 a medium fruit
• Cottage CHeese - 200 grams
• Apple - 1 large
• Onion - 1 large
• Penne - 300 grams (I used Whole Durum Wheat Penne)
• Green Pepper - 1 large
• Peanuts - two fistfuls or to taste
• Green Olives - a fistful - halved
• Black Olives - a fistful - halved
• Black Pepper Powder - to taste
• Salt - to taste
• Italian Seasonings - 1 tbsp crushed
• Mayonnaise - 3 to 4 tbsp (I used egg-less mayonnaise)

Here's How :-

In a big bowl add the cubed mangoes, apples, red pearls, cottage cheese, peanuts, olives, green pepper and the onion. Mix it and refrigerate for 2-3 hours. In the meanwhile, cook the pasta as per the instructions of the packet. The penne should not be overtly mushy, neither should it be al dente but just perfectly cooked.  Bring the nutty mix from the fridge and add the cooked pasta, black pepper powder, Italian seasoning and salt and mix well.

Finally tip in the mayonnaise and mix thoroughly so that it coats all the ingredients  evenly. Serve in big bowls along with toasted or garlic bread if you please.