Basil Walnut Pesto

Freshness of Basil, crunch of walnut and goodness of freshly shredded parmesan cheese are heavenly combined in this simple pesto. Use it with bread, sandwich, pizza, crostini or even crackers.

Yields 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

3 cup loosely packed basil leaves

1 cup walnut

1/2 cup parmesan cheese

2 cloves of garlic

1/4 cup olive oil, approx.

Salt and pepper

Procedure

1. Add basil, walnut, garlic and cheese in blender

2. Gradually add olive oil and make a coarse paste

3. Add salt and pepper

4. Put it in a jar and layer it with olive oil to avoid discoloration

Pizza Crostini

The winter being so brutal this year; it feels good to just step out for grocery after few days of confinement at home. The other day we were enjoying such 'Family Outing' at nearby supermarket and I was browsing their bakery section. And I could not stop myself from buying fresh loaf of Italian Bread coming right out of the oven. I was not sure then what to make out of it but I knew I would be experimenting with it for Friday dinner.

These little bites are topped with pizza style toppings, pesto sauce and cheese. Though they are perfect as an appetizer, we could use them as meal as well. I use lot of veggies and omitted cheese for healthier version :).

Make 16 slices

Preparation Time: 20 Minute (Provided Pizza Sauce is ready)

Cooking Time: 20 Minute

Ingredients

Loaf of Italian Bread or Baguette

1 small onion, finely diced

2 cup of veggies, finely diced (I used mixed peppers, corn and zucchini)

1/4 tsp garlic, minced

2 tsp olive oil

1/2 tsp Italian seasoning

2-3 tbsp pizza sauce

2 tbsp basil pesto

10-12 pc olives

1/2 cup mozzarella cheese (Optional)

Butter 

Salt and pepper

Procedure

1. Heat olive oil and add garlic and onion

2. Once onions turn translucent, add veggies

3. Add salt, pepper and Italian seasoning and cook them uncovered on medium-high flame till veggies become charred

4. Turn off the heat and add pizza sauce and olive rings

5. Slice the loaf, apply butter on both sides and cook it on grill

6. Top each slice with pesto, veggie stuffing and cheese

Sev Khamani/ સેવ ખમણી

Here I am with another savory delicacy from Gujarat. Originated from 'The City of Food Lovers' - Surat, it is quite popular almost everywhere in Gujarat. Though Khaman is quite famous among Non-Gujarati as well, not many are aware about this variation. 

In this tasty recipe, Chana Dal is cooked into spicy, fluffy mixture and topped with sev - it is simply irresistible. Usually I would crush leftover Khaman into Khamani, but this time I tried to make it from scratch. The best part about this dish is, it hardly consumes any oil. Be it served in breakfast or snacks or even as a side dish, it is always a hit. 

Serves 4-6 
Preparation Time: 15 Minute + soaking time 
Cooking Time: 20-30 Minute

Ingredients 
2 cup chana dal 
2 tsp oil 
1 tsp mustard seeds 
1 tsp turmeric powder 
1 tsp coriander powder 
Pinch of asafetida 
10-15 curry leaves 
4-5 cloves of garlic, minced 
2 tsp green chili paste 
1 tsp ginger paste 
1/2 tsp sugar 
1 tsp lemon juice (or as per taste) 
Salt 
1 cup milk 

To serve, 
Sev (Approx 1 cup) 
Coriander leaves 
Pomegranate seeds (optional)

Procedure 
1. Soak chana dal for 5-6 hours and grind into coarse mixture 
2. Heat oil in a deep pan, add mustard seeds and asafetida 
3. Add curry leaves and chili-ginger-garlic paste and saute for about a minute 
4. Add chana dal mixture, turmeric powder, coriander powder and mix well 
5. Cook it uncovered on low flame until oil starts separating on the edge, stirring in between 
6. Add salt, lemon juice and sugar, mix well 
7. Gradually add milk and stir continuously until it becomes soft and fluffy (Use more milk if mixture is still dry) 
8. Turn off the heat, garnish with sev and coriander leaves and serve hot

Garlic Bread

I had garlic breads/ bread sticks first time at Pizza Hut in my college days. But I became a real fan during my stay in Mumbai. We would frequently order lunch from Domino’s and I would be more interested in bread sticks than pizza! Here, I have tried frozen ones. They are fine once in a while when you want them at the eleventh hour, but if it is planned dish, I would always prefer making them home.

Italian or Baguette type of bread loaf can be used to make Garlic Bread. Ideally, bread should be sliced towards bottom, but still kept in one piece. Then olive oil/butter/garlic should be spread between the slice and whole bread should be baked. Once thoroughly baked inside and crispy outside, it should be cut into slices. This method keeps the bread crispy yet soft and moist at the same time. Another approach is to cut bread into slices first. Top individual slice with butter/oil/garlic and then bake them. This is simpler, easier and faster. As I need my bread real crispy, I go for this second approach.

Makes 12 garlic breads

Preparation Time: 10 Minute

Cooking Time: 20 Minute

Ingredients

1 LB Italian bread loaf

4 tbsp butter

4 tbsp olive oil

½ tsp red chili flakes **

½ tsp basil leaves **

½ cup parmesan cheese (Optional)

Salt and pepper

** basil and chili flakes can also be replaced by fresh parsley

Procedure

1. Cut bread loaf into ½” thick slices

2. Heat butter and olive oil in a skillet on low flame and add minced garlic

3. Stir in between, garlic should be cooked and not burnt

4. Add salt and pepper and turn off the heat when garlic turns light pink

5. Apply this mixture generously on both sides of the slice. Sprinkle them with basil, red pepper and cheese

6. Bake at 350 F for about 10 minutes on either sides o until cheese is melted and bread is crispy

Hara Bhara Kabab

This kind of kabab has become quite common at restaurants and parties as an appetizer. For vegetarian version, use potatoes as base, then add veggies of your choice and mix bread crumbs/corn starch for binding and fry/grill, kabab is ready. I use different veggies ranging from carrot, onion, spinach, corn, pepper and peas and it tastes amazingly different if you just change type and quantity of these veggies. This time I wanted restaurant style ‘Hara Bhara Kabab’ so I used only spinach and peas. I stuffed them with cashew nuts and cheese to give a little ‘Royal’ touch :-)

Makes 16 kababs

Preparation Time: 15 Minute

Cooking Time: 30 Minute

Ingredients

3 medium potatoes (Should yield about 2 cup mashed potatoes)

½ cup peas

2 big handfuls of spinach (1 cup after boiled and chopped)

½ tsp cumin powder

1 tsp lemon juice

¼ tsp garam masala

¼ tsp clove-cinnamon powder

1 tsp green chili paste

3 tbsp corn flour

8-10 cashew nuts (optional)

3 tbsp shredded cheddar cheese (optional)

Salt

Oil for frying

Procedure

1. Boil and mash potatoes, keep it aside.

2. Heat water in a large pot, when starts boiling add spinach. Cook it covered for couple of minutes, then drain into colander and place it under cold running water to stop the cooking process. When it cools down, squeeze thoroughly to remove water (I used muslin cloth), chop and add to mashed potato.

3. Chop peas using chili cutter or chopper and add to potatoes.

4. Add all spices, corn flour and mix well.

5. Divide mixture into equal size balls. Now take a ball in your palm, flatten and stuff it with cashew nuts and cheese.

6. Heat oil in skillet and shallow/deep fry these kakabs on both sides until golden brown and crispy. If they fall apart while frying, add some more corn flour.

7. Serve hot with chutney.

Salad Crackers II

Be it brunch, evening snack or a side dish, I have always loved these little bites. I have experimented with different types of crackers and literally bizarre toppings, but not all of them are worth putting on the blog ;). Lately I made them as an appetizer with full course dinner and both of us were so hungry that none of us has patience or energy to take a picture!! So photo will be uploaded sometime soon (when I’ll make them again), but till then enjoy the recipe.

Makes 20 crackers

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1 cup finely chopped salad veggies of your choice (I used tomato, onion, scallion, red pepper, jalapeno and zucchini)

1 tbsp pasta sauce

1 tbsp parmesan cheese

20 pc topping crackers

Salt and pepper

Procedure

1. Finely chop all veggies, add pasta sauce, cheese, salt and pepper

2. Top crackers with this mixture and serve immediately

Pineapple Cheese Macaroni

This kind of macaroni and cheese became quite popular in party menus as a side dish along with Punjabi Curries and Naan. Ironically most of the places would serve it without cheese!! And mostly it would taste literally sweet. Another version also became quite popular called Pineapple Cheese Macaroni, where pineapple chunks will be added along with pasta/macaroni. This is served so frequently as a part of Punjabi menu that I am not sure whether this should be considered from Italian Cuisine!! When I made this dish for the first time I made a big blunder by using fresh pineapple. It literally tasted bitter. Ideally canned pineapple should be used and that too preserved in pineapple syrup as opposed to sugar syrup.

Serves 2

Preparation Time: 10 Minute

Cooking/Baking Time: 45 Minute

Ingredients

1 cup pasta (I prefer shell or ziti)

1 cup pineapple cubes

2 cup white sauce

¼ cup parmesan cheese

Salt and pepper

Procedure

1. Boil pasta and keep it aside

2. Prepare white sauce

3. In a baking tray make alternate layers of sauce, pasta and pineapple while sauce is still hot

4. Sprinkle cheese, salt and pepper

5. Cover the tray with aluminum foil and bake it at 350 F for about 20 minute or until sauce starts bubbling

6. Remove the foil and broil it for 5-7 minute until cheese form crispy light brown layer

Veg Spring Roll

Though I am not a big fan of Chinese food, I have always loved spring rolls. I started making them after I came to US. That time I was not aware about readymade spring roll sheets. So I would make a dough using plain flour and roll it into a thin sheet. It would taste good, but still it was not a neat job, rolls would not be tight and crispy as they should be. Soon I found these square sheets in Indian grocery store. I again tried with these sheets, at least one problem was solved that spring rolls came out crispy. But they still did not have a nice look and feel and sometimes they would fall apart while frying. Then I came across a video on YouTube that showed how to roll them. And this time it came out unbelievably perfect. Ideally spring roll should have sprouts and noodles but this was my last minute decision that I worked only with veggies.

Makes 12 rolls

Preparation Time: 20 Minute

Cooking Time: 20 Minute + cooling time

Ingredients

Finely chopped/shredded veggies,

2-3 cloves of garlic

¼ cup cabbage

½ cup carrots

¼ cup green pepper

¼ cup onion

½ cup green beans

2 tbsp scallion

12 pc spring roll sheets

1 tsp olive oil

1 tsp green chili sauce

1 tsp soy sauce

½ tsp vinegar

¼ tsp sugar

Salt and pepper

Oil for frying

Procedure

1. Heat olive oil in skillet. Add chopped garlic and onion

2. When onions are slightly cooked, add remaining veggies except scallions and mix well

3. Add salt, chili sauce, vinegar, soy sauce and sugar

4. Let this mixture cook on low flame uncovered and stir in between. It is not required to cook veggies thoroughly

5. When mixture becomes dry (about 15 minutes), turn off the heat and add scallion and black pepper. Let it cool down completely at room temperature

6. Defrost spring roll sheets as per instruction and keep them covered in moist towel

7. Now as shown in the picture, place a sheet diagonally, apply flour paste on all four sides (flour paste = whole wheat flour + water) and place stuff such a way so it does not touch the edges

8. Tightly roll the sheet and apply some more flour paste if required to seal the roll thoroughly

9. Do not let them sit for a long time and fry them immediately on both sides on low flame

10. Serve hot and with soy sauce, if desired

Patties from leftover Khichdi/વધેલી ખીચડીના મૂઠિયા

This dish is the best example of how something tasty can be created from leftover dish. Whenever my mom would make khichdi, the next day morning she would make these મૂઠિયા as a side dish for lunch. And she literally had to hide them from me and my brother otherwise we would finish them before lunch time. When I was working in Mumbai, when all roommates were tired, khichdi would be our dinner menu. And then I started making these for next day breakfast and my roomies loved them. Instead of મૂઠિયા , this time I shaped them as small patties to reduce cooking time and bring crispier texture.

Make 25-30 small patties

Preparation Time: 10 Minute

Cooking Time: 20 Minute

Ingredients

1 cup leftover khichdi

½ cup coarse wheat flour *

¼ cup Handvo/Dhokla flour **

¼ tsp turmeric powder

¼ tsp red chili powder

¼ tsp ginger paste

¼ tsp chili paste

1 tsp yogurt

½ tsp oil

½ tsp mustard seeds

½ tsp fenugreek seeds

Salt

Oil for shallow frying

* Flour used to make શીરો/લાપસી. If you do not have this one, use ભાખરીનો લોટ

** This can be substituted with coarse wheat flour.

Procedure

1. Mix both flours and sieve with oil

2. Mix khichdi with the flour and add turmeric powder, chili powder, ginger-chili paste, salt and yogurt

3. Mix well and form soft dough

4. Do not add water. If required, wet your palms to knead the dough

5. Divide dough into small balls and shape each ball like a Pattie. If mixture sticks to your hand apply little oil on your palms

6. Heat oil in skillet. Add fenugreek seeds and mustard seed. Add patties and cook them on both sides until golden brown

Garlic Pickle

I have never been much fond of Pickle. I mainly like ખાટુ અથાણુ only. So whenever mom sends parcel from India, I ask her to send this pickle. As consumption is very less, I tell her to send it in a small jar only and instead send extra dry pickle masala. Whenever I really crave for pickle, I make it fresh using this masala and finish it within a week or so. Apart from traditional ingredient i.e. mango, I also use carrot, peas and ટીન્ડોળા. Being winter, I thought to experiment, to try the same masala with garlic. We tried it with Khichdi and went nicely.

Yields ½ cup

Preparation Time: 5 Minute

Cooking Time: 10 Minute

Ingredients

¼ cup garlic (10-12 cloves)

1 tbsp oil

1 tbsp lemon juice

2 tbsp pickle masala

Procedure

1. Fine chop garlic and keep it aside

2. Heat oil in a skillet on low flame

3. When heated, add garlic

4. Sauté it for about 7-8 minute without letting it burnt

5. Turn off the heat and let the garlic cool down completely

6. Now add pickle masala and lemon juice. Mix well

7. Refrigerate in air-tight glass jar and consume within 5-7 days

Boondi Raita

Here I am with another raita recipe. This is quite common one and generally served in restaurants. Being not a huge fan of yogurt, I had always preferred ‘Dahi-Boondi’ instead of ‘Boondi-Raita’. In Dahi-Boondi, quantity of Boondi is more and it’s little thick where Boondi remains crispy. Raita is little watery where Boondi quantity is less and it becomes soggy. The other day when I made Pulao/Biryani, I was bored of making anything fancy as a side dish so thought to give it a try. Combination worked fine, but I would still prefer Dahi-Boondi 

Yields 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

½ cup yogurt

2 tbsp boondi

¼ tsp sugar

¼ tsp red chili powder

½ tsp cumin powder

¼ tsp mint powder *

Pinch of black salt

Salt and pepper

Coriander leaves for garnishing

*Grind dry mint leaves and make a powder. You can also substitute it with fresh leaves.

Procedure

1. Beat the yogurt and mix all ingredients except Boondi and Coriander Leaves

2. Refrigerate for couple of hours and add Boondi and coriander leaves hen ready to serve

Alu Pudina (Mint) Raita

As much as I hate plain yogurt, I love chutney and raita. I had this raita first time at Sachin’s in Mulund, Mumbai. And since then, it has become my favorite raita. Whenever I buy mint for pani-puri or chutney in bulk, I make sure to make this raita couple of times. With rice or paratha or just as a side dish, it fits well with all kinds of menus.

Yields about 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

½ cup plain yogurt

8-10 mint leaves, chopped

¼ cup potato, boiled and diced

½ tsp sugar

¼ tsp crushed cumin powder

¼ tsp red chili powder

¼ tsp green chili, chopped

1 tsp coriander leaves, chopped

Salt

Procedure

1. Beat the curd and all ingredients

2. Add little water if required

3. Refrigerate it and serve cold

Tomato-Broccoli Salad with Mozzarella Cheese

Something good comes out of bad and this salad is a perfect example. Couple of years ago we went to Orlando, FL. By the time we reached hotel, it was already past 10 PM and the only open restaurant was ‘Macaroni Grill’, just across the street. We both love Italian so we were sure that we would get good options to choose from. But there were only a few options and we ended up ordering an appetizer with tomato and mozzarella cheese. It had 5-6 slices of tomatoes, topped with cheese and basil and they charged $7 for it!! I added broccoli in addition to tomatoes to give striking red and green color combo. Fresh basil leaves will definitely be a better option, but I used dried basil and garlic powder.

Serves 2

Preparation Time: 10 Minute

Cooking Time: 10-15 Minute

Ingredients

2 medium tomatoes

½ cup broccoli florets (about 6-7 pc)

¼ cup shredded mozzarella cheese

2 tbsp olive oil

2 tsp dried basil-garlic powder

Salt and pepper

Procedure

1. Steam broccoli in microwave for 40 second

2. Cut tomatoes into thick slices, about ¼ inch

3. Arrange broccoli and tomato slices in baking tray and drizzle generously with olive oil

4. Sprinkle with salt, pepper and basil powder

5. Top each slice with mozzarella cheese

6. Bake at 350 degree for about 10-12 minutes or until cheese has melted and formed a nice crust

Cheesy Potato Pita Pockets

Last week I made Falafel and had left over pita bread. I had never used them other than Mediterranean dishes. First I thought to trash them, but then suddenly decided to do some experiment. I thought to stuff them with potato, cheese and other veggies and then bake them. It was not that risky considering it was Friday and I am quite good at making potato stuff ;)

Makes 4 Pitas

Preparation Time: 30 Minute

Cooking Time: 20 Minute

Ingredients

For Potato Stuff (This stuff works equally well for veg-kabab and even parathas)

2 cup boiled and mashed potatoes

¼ cup sweet corn kernel

¼ cup sweet peas

¼ cup chopped onions

1 tsp oil

¼ tsp cumin seeds

¼ tsp sesame seeds

½ tsp green chili paste

¼ tsp ginger paste

¼ tsp garam masala

¼ tsp clove-cinnamon powder

1 tsp sugar

½ tsp lemon juice

Salt per taste

To serve,

4 pc Pocket Pita Bread

¼ cup chopped carrots and green peppers

¼ cup cheddar cheese

Green Chutney

Ketchup

Procedure

1. Boil and mash potatoes, keep them aside

2. Coarsely chop corn kernels and sweet peas and finely chop onions

3. Heat oil in skillet, add cumin seeds, sesame seeds and then add all veggies

4. Stir this mixture until water is evaporated and it becomes dry

5. Turn off the heat and add them to mashed potatoes

6. Add remaining spices and mix well

7. Cut pita into half, fill with cheese, raw carrot and green pepper and potato mixture (In this order only)

8. Bake them at 350 degrees for about 6-8 minute or until cheese melts and pita becomes crispy

9. Serve hot with green chutney and ketchup

We both loved baked pita that I am thinking to use them for sandwich instead of regular bread.

Parsley Pesto

I had bought big bunch of Flat Leaf Parsley to make Falafel, but I did not know how to use/preserve left over. Then I read somewhere that I can pesto which can stay good for couple of weeks. Generally pesto is made using pine nuts, but I used walnuts instead.

Yields about 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1-cup freshly chopped parsley

¼ cup walnut

½ tsp basil

½ tsp oregano

2 cloves of garlic

1/6 cup olive oil

Procedure

1. Toast walnuts on low flame for 3-5 minute

2. Mix them with rest of the ingredients and grind into a paste

I have not tried this pesto with spaghetti/pasta yet. But add salt and pepper and it indeed tastes good with toast, bread or crackers

Corn-Pasta Salad

I had this salad first time at some pot luck party. It was served cold and it turned out to be the most favorite dish at the party. The original recipe had sweet onion vinaigrette with hint of parmesan cheese. I tried to make healthier version by inter-changing corn and pasta quantity and replacing vinaigrette by simple olive oil and other routine spices. And the verdict? A big hit at dinner party I arranged last weekend. The advantage of replacing vinaigrette with simple Indian spices is that it can equally work with Indian menu too.

Serves 4

Preparation Time: 15 Minute

Cooking Time: NIL + refrigeration time

Ingredients

1 cup small size pasta (I used small shell)

1 cup whole corn kernels

½ cup chopped green pepper

½ cup chopped red pepper

2 tbsp chopped scallions

1 tbsp olive oil

1 tsp lemon juice

3 tbsp parmesan cheese

Salt and pepper

Procedure

1. Boil pasta as per instructions, keep it aside

2. Boil/steam corn kernels, mix with pasta

3. In a bowl, thoroughly whisk olive oil, salt, pepper and lemon juice

4. Add corn-pasta mixture and chopped veggies to this bowl

5. Mix them and garnish with cheese

6. Serve cold

This can work as a perfect appetizer when served with tortilla scoops.

Mexican Corn Dip

We tasted this dip first time at Chevy’s; this was my first experience with authentic Mexican food. This was severed as a side with enchiladas. We loved the taste but then it never occurred to me to try it at home. Then couple of days back, I was making Mexican Pizza and desperately looking for some side dish which would also serve as a dip for chips.

Yields about 2 cup

Preparation Time: 15 Minute

Cooking Time: NIL

Ingredients

1 11 oz can mexicorn

3 tbsp sour cream

6 tsp mayo

1/4 cup shredded cheddar

2 tbsp scallion, finely chopped

1 tsp chopped jalapeno

4-5 pc chopped olives

1/4 tsp cumin powder

1/4 tsp sugar

Salt and pepper

Procedure

1. Drain corn and pat dry with towel

2. In a bowl, mix mayo, sour cream, cheese, jalapeno, salt, sugar, pepper and cumin powder

3. Add corn this mixture

4. Garnish with scallion and olives

5. Chill it for at least for 2-3 hours before serving

This is an excellent dip choice to serve a large group, works great as an appetizer with chips.

Dahi Puri

Though I am into healthy food (Most of the times :)) I can never say no to any kind of Chat – be it Pani Puri, Bhel,Sev Puri or Dahi Puri. I had some leftover sprouts and puris and it couldn’t be better having Dahi Puri for Sunday evening snacks. It was completely homemade this time, including Puris, Curd and of course, Chutney. I added boiled chickpeas for little twist and it came out indeed yummy.

Makes 25 Dahi Puris

Preparation Time – 15 minute (Provided Sprouts and Chutney are ready)

Cooking Time: Nil

Ingredients

For Stuffing

¼ cup મગ and મઠ(Soak, sprout and pressure cook them)

1/8 cup chickpeas (Soak and pressure cook them)

1/ 4 cup potatoes (Boil and finely chopped)

Salt, Lemon Juice and Cumin Powder per taste

¼ cup Tamarind Chutney

¼ Cup Curd

½ Cup Sev

25 Puris

For Garnishing

Chat Masala

Red Chili Powder

Coriander Leaves

Procedure

1. Mix sprouts, chickpeas, potatoes along with spices to make stuffing

2. Beat Curd, add pinch of sugar and Salt

3. Prick Puris, put ½ tsp stuffing

4. Add Chutney and Curd, each ¼ tsp

5. Sprinkle Sev

6. Garnish with coriander leaves, red chili powder and chat masala

7. Serve immediately

Pasta Salad with Cherry Tomatoes

Recently I have developed fondness for cherry tomatoes. Now I use them quite often in salads and salsa. And then, I came across pasta sauce recipe made from cherry tomatoes. I adapted just roasting cherry tomatoes part and used them in salad. Cold Pasta Salad is just perfect for Sunday Brunch.

Serves 2-3

Preparation Time: 10 Minute + soaking time

Cooking Time: 15 Minute + refrigeration time

Ingredients

1-cup whole wheat pasta (I used Penne)

1 carrot

1 cucumber

1 small green pepper

1 small red onion

¼ cup broccoli florets

1 cup cheery tomatoes

2 tbsp chopped basil leaves

2 tbsp sweet onion vinaigrette

¼ cup chickpeas

¼ cup red kidney beans

2 tbsp olive oil

1 tbsp grated parmesan cheese

Salt and pepper

Procedure

1. Soak chickpeas and kidney beans for 6-8 hours and pressure cook them (Canned ones can also be used)

2. Boil Pasta as per Instruction and keep them aside

3. Steam broccoli and add it to pasta

4. In a baking tray, spread cherry tomatoes, drizzle generous amount of olive oil, chopped basil, salt and pepper

5. Bake them at 450 F for about 10-12 minutes or until tomatoes burst out and become tender and juicy

6. Let them cool down for about 5 minutes, sprinkle cheese and add to boiled pasta

7. Cut carrot, cucumber, onion and pepper into thin slices and add to pasta

8. Add chickpeas and kidney beans

9. Add vinaigrette, salt and pepper

10. Refrigerate for at least couple of hours and serve cold