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Categories:
rotini pasta light Italian dressing broccoli florets green onions grape tomatoes carrot salt black mustard seeds chili flakes spice mix cumin coriander seed black peppercorns cloves fennel seed paprika ginger powder asafoetida powder
Viewed: 58 - Published at: 4 years agoIngredients
- 3 cups rotini pasta
- 1 1/3 cups light Italian dressing, plus more as needed
- 2 cups broccoli florets
- 3 green onions, minced
- 1/2 cup grape tomatoes
- 1/3 cup carrot, chopped
- salt
- 2 teaspoons black mustard seeds
- chili flakes (optional)
- Spice Mix (use 1 1/2 Tablespoons)
- 1/4 cup cumin seed
- 1/4 cup coriander seed
- 1 teaspoon black peppercorns
- 2 whole cloves
- 1/2 teaspoon fennel seed
- 1 teaspoon paprika
- 1/2 teaspoon ginger powder
- 1/2 teaspoon asafoetida powder
Method
- Dry roast the Spice Mix spices, except for the ginger powder and the paprika. Whizz it to a powder in your coffee grinder, then mix in the ginger powder and paprika. Set aside.
- Cook the pasta until it is done but still somewhat firm. Rinse with cold water.
- Combine the pasta with the vegetables in a large bowl. Stir in the salad dressing. Add salt and 1 1/2 Tb of the spice mix.
- In a small skillet, heat a dab of oil until it is sizzle-hot. Add the black mustard seeds. As soon as they have quit popping, dump them in the pasta bowl.
- Mix everything together. Cover and refrigerate. It's best to let it chill at least an hour before chow time, if you can stand it.
