Ingredients

• 1 cup - penne pasta.
• 1 - tomato.
• 1 - onion, sliced thinly vertically.
• 1 yellow - capsicum, sliced thinly vertically.
• 1 red - capsicum, sliced thinly vertically.
• 1/2 - green capsicum, sliced thinly vertically.
• 4 - baby corns, sliced into thin 2 inch long pieces.
• 1/2 cup - purple cabbage shredded.
• 1/2 cup - green cabbage shredded.
• 1 - avocado, halved and destoned.
• For dressing: 2 tbsp - chilli garlic sauce.
• 1 tbsp - white vinegar.
• 1 tsp - ginger grated.
• 1 tbsp - olive oil.
• 1/2 tsp - mustard paste.
• 1/2 tsp - dried mixed herbs, crushed.
• 1/2 tsp - dried mint powder.
• 1/2 tsp - lemon juice.
• 1/2 tsp - brown or white sugar.
• salt to taste.

How to Make Penne Salad

• Put all ingredients for dressing, into a screw top jar.
• Shake well to blend all the flavours, keep it aside till required.
• Boil penne in salted water.
• Take it off fire when it gets properly boiled.
• Drain, spread on a plate to cool it off completely.
• Steam sweet corn pieces till it becomes tender, remove it and let it cool.
• Remove pulp, chop thinly vertically half of the tomatoes.
• Place the penne in a large bowl.
• Add capsicums, corn, onion, tomato, cabbages.
• Sprinkle some salt and lemon juice, toss.
• Chill it in refrigerator till required.
• Microwave avocado for a minute.
• Scoop it with a spoon, onto a plate, smash it to a pulp.
• Add it to the dressing, shake well, refrigerate till required.
• Pour dressing over the salad 15-20 mins before serving.
• Serve cold.