Macaroni Capsicum Salad

A greens salad to accompany sandwhiches at dinnertime.

Category: Salads
Ingredients (Serving for 4)

Macaroni (suggestions below) : 1 cup (when uncooked)
Capsicum : 1/2 medium sized
Cucumber : 1 medium sized
Geen Olives : 1/4 cup, sliced
Black Olives : 1/4 cup, sliced
Olive oil : 1 tbsp
Vinegar : 1 tbsp
Pepper powder: 1/2 tsp
Salt to taste


Method

• Boil water and prepare macaroni as per instructions on the packet. The macaroni should be completely cooked as there is no further cooking involved.
• Wash, deseed and chop capsicum into 1/2 inch square pieces.
• Wash and chop cucumber into medium sized pieces. You may peel the cucumber, if preferred.
• Toss together, macaroni, capsicum, cucumber, olives in salad bowl.
• Add olive oil, vinegar (or optional dressings) along with salt and pepper.
• Chill and serve.

Tips:

• Suggested Pasta types: Ditali/ Ditalini or Chifferi Rigati (or any other small pasta)
• Avoid salt in salads if you can for a fresher taste
• Add Italian Dressing (1 tbsp) and Ranch Dressing (1 tbsp) if these are at hand and leave out olive oil and vinegar.
• For corn lovers, like me, add half a can of corn kernels (washed and drained) to this salad
• You may experiment with the quantity of vegetables and spices as per you taste -- after all it's your dish!

Pasta Chifferi Rigati

Pasta Ditali/ Ditalini

[Salad picture to follow when I prepare this dish again]