I was never a salad person for most of my life. Somehow, the urge was never upon me. I used to notice several types of salad whenever I dined at buffets at restaurants. Though they all looked attractive, I would normally settle for a few pieces of cucumbers and tomatoes. Just so that I can assuage my guilt. Even after I turned WFPB and the importance of salads was driven into my head, I considered eating a salad more of a chore that had to be done. It is only in the last few months that I have seriously begun exploring salads. What a wide variety there are! And very tasty too. I must admit that I am now a convert and look forward to creating interesting salads. This pasta salad is one such.

Ingredients
For The Pasta
100 gms macaroni (I use brown macaroni rather than the white one)
4 cups water
Salt to taste
Remaining Ingredients
1 small capsicum (green bell pepper), chopped fine
1 small carrot, grated
1 medium sized onion, chopped fine
1 tbsp finely chopped celery
1 tbsp finely chopped parsley
A few olives (green or black), halved
1 tbsp of chopped parsley to garnish
2 tbsp seeds of your choice, to garnish (I used watermelon seeds)
For The Dressing
1 tbsp apple cider vinegar
A dash of black pepper
1 tsp mustard paste
Salt to taste
1/2 tsp red chili powder
Method
Heat a pan of water with a generous amount of salt added
When the water comes to a rolling boil, add the macaroni
Reduce flame to medium and cook till the macaroni is soft
Stir occasionally
Once the macaroni is done, drain the water
Rinse the cooked pasta in cold water to prevent it from sticking
Set aside
Mix all the ingredients for the dressing in a bowl
Add this dressing to the macaroni
Add all the vegetables, including the greens
Toss to combine
Garnish with chopped parsley and seeds
Serve at room temperature or chilled
Enjoy!