Strawberry Lemon Basil Pasta Salad#Improv

Strawberry Lemon Basil Pasta Salad is a healthy and delicious dish that will brighten up any plate. A pasta side dish made with strawberries, lemon and fresh basil , it's perfect for a light and filling  summer meal. A  simple salad wherein the dressing can be made a day ahead and tossed  just before serving.

Ingredients 
2 Tablespoons Olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon Balsamic vinegar
1 Tablespoon Sugar
1/2 Teaspoon Sendhav Namak / Himalayan Pink Salt
1/4 Teaspoon Red Chilly Flakes
1/4 Teaspoon freshly ground black pepper
2 Cups Campanella Pasta
A Handful of Fresh Baby Basil leaves
2 Cups Sliced Strawberries
1 Lemon - cut into round slices

Method

Boil the pasta in water with a tablespoon of sea salt when the water comes to a boil add the pasta and cook it on high flame till al dente. It took 10 to 12 minutes to cook. Drain and cool it completely. 

In a large bowl, whisk together oil, lemon juice, balsamic vinegar, sugar, salt and pepper until sugar is dissolved. Add pasta, basil, lemon zest and strawberries, toss to coat.
Salt and pepper to taste. Refrigerate covered until ready to serve.  

Serve garnished with a lemon slices and enjoy.  

Labels: Pasta, Salads, Strawberry, Healthy, Main course, Improv Cooking Challenge, Vegetarian, Vegan,  Pasta & Noodles

Check out what the other bloggers have made!

Improv Cooking Challenge: June 2020

Ingredients: Strawberries and Basil

• Strawberry Basil Lemonade by Making Miracles
• Grilled Chicken Breasts with Balsamic Strawberry Basil Topping by A Day in the Life on the Farm
• Strawberry Basil Crumb Bars by Veggies First Then Dessert
• Strawberry Lemon Basil Pasta Salad by Sneha's Recipe
• Strawberry Basil Avocado Toast by Palatable Pastime
• Strawberry Basil Smoothies by Our Good Life
• Grilled Strawberry & Blue Basil Granita by Culinary Adventures with Camilla
• Strawberry Basil Bourbon Smash by Cookaholic Wife

Quick & Easy Vermicelli /Semiya Upma

This is popular South Indian breakfast.  A quick and easy recipe, this is made from vermicelli, a type of pasta. This is so satisfying and delicious to prepare when you want a quick and easy breakfast.

When I was working my  South Indian  friends used to bring different types of vermicelli upma  for tiffin / lunch box and enjoyed having them.  This is one of the most simple and quick upma to prepare.  Instead of cashew nuts you can add raw peanuts and fry them till brown.

Ingredients

2 Tablespoons Oil
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
1 Teaspoon Urad dal

1 Teaspoon Chana Dal
A Sprig Curry leaves

2 Dried Red Chillies
10-12 Cashew nuts
1 Medium Onion - chopped
1 - 2 Green chillies - choppedSalt to taste

A Pinch of Sugar

1/2 Teaspoon Turmeric powder

1 Cup Vermicelli
 2 Cups Water  or as Required

1 Teaspoon Lemon Juice
MethodHeat oil in kadai, add mustard seeds, cumin seeds,  dals, curry leaves and cashew nuts.

Saute them  till the dals are golden.  Add onion and green chilly, fry till translucent. Add salt and turmeric powder and vermicelli fry for a  minute. Slowly add water.  Bring this to a rolling boil and then cover the pan  and let it cook on medium low flame for a while to let it cook for 3 to 4 minutes.  Take  off the lid and check if the water has evaporated and the vermicelli is cooked.  

If there is till a little moisture  in the kadai then cook on high flame for minute stirring lightly.  Switch off the flame, cover  the kadai and let it stand  for 2 -3 minutes all the moisture will be absorbed by the vermicelli. Sprinkle lemon juice  and serve hot.

Delicious Vermicelli Upma is ready.

Labels: Mustard seeds, Urad dal, Chana Dal,  Curry leaves, Cashewnuts, Onion, Vermicelli, Pasta, South Indian, Breakfast, Lunch Box