October 12th, 2009
Red cabbage, Green Bean & Pasta Salad With Yogurt dressing
“Congratulations! Welcome to the world of mommies! Say goodbye to sleep, schedules, solitude, bye to silence. And hello to happiness…” A cousin sister posted this message on facebook when my sister-in-law and cousin brother welcomed a baby girl on the 20th of Aug this year.
Having been recently inducted into mother’s club myself and having endured 7 months of sleepless nights I have been wondering how life has changed and how very true my cousins words are! Gone are the days when I could plan a days schedule and follow it accordingly. Those leisurely hours spent reading my favourite blogs, weekend jaunts with Ro which invariably included long drives, good music and great meals or simply a visit to my vegetable vendor for fresh produce, camera in tow, all seem like a distant dream.
To state that life has changed drastically would not be an understatement. Of course there are diapers to be changed and feeding schedules to be maintained and I’m not even about to start discussing the sleepless nights here. But just one smile from my seven month old makes it all worthwhile. One deep-throated laughter of my little one weaves magic into my realm and makes life seem perfect in an imperfect world! And when he claps his hands and babbles I walk into another zone altogether. A territory I have not treaded before.
Work has been keeping Ro busy and also away from us. When we were meeting after a long time I decided to welcome him with this pizza and this salad. Ro loves pasta and he also loves fresh vegetables. I once again used vegetables that were available on hand. Red cabbage, green beans and some bell peppers. He absolutely loved this pasta salad with his favourite ingredients.
Red cabbage, Green Bean and Pasta Salad with Yogurt dressing recipe
You can use a combination of other vegetables in this salad. The yogurt can be substituted with vegan yogurt and the cream with vegan milk like almond milk or oat milk.
- 125 gm (4 oz) dried pasta
- 2 cups red cabbage, grated
- 1 cup French beans, steamed
- 2 Bell peppers or capsicum
- Black olives (optional)
- 1 tbsp olive oil
- 1 cup thick yogurt
- 1/2 cup fresh cream 1
- 1 tbsp honey
- 1 tsp mustard powder
- 3/4 tsp pepper or to taste
- 1 1/2 tsp salt or to taste
Cook the pasta according to manufacturer’s instructions. Once cooked, place the pasta in a colander and run under a stream of cold water. Mix in the olive oil. This will prevent the pasta from sticking and also flavour the dish with that wonderful olive aroma. Grate the cabbage, cook the beans and slice the bell peppers.
In a bowl mix in all the dressing ingredients. Stir in the prepared vegetables and serve cold or at room temperature.