I don't consider myself to be very accomplished in the kitchen, so here's an easy recipe I feel I can actually do well. The hardest part might be finding some Hing (Asafoetida)and if you want to try this recipe and can't find any - I will send you some. Yes, I really will!Pepper Pasta Salad
2 cups shell pasta
Prepare pasta using about 2 tsp. to 1 TBsp. oil in the water. This is important because you don't want the shells to stick/ stack together.
1/8 cup veg. oil
slightly less than 1/8 tsp. Hing (Asafoetida)
heaping 1/2 tsp. of salt
1/4 - 1/2 tsp. chili powder (amount varies because of "hotness" of various powders and your tastebuds. I have a very hot variety so I use slightly less than 1/4 tsp.)
1 TBsp. minced pickled banana pepper (with "juice")
Optional: 1/2 tsp. FRESH lemon juice
Mix dressing ingredients together. When pasta is done slightly al dente, drain and put into big bowl. Add dressing, mix well and then refrigerate. This pasta salad really does taste better chilled.
- You can probably use slightly less oil in the dressing and it'll still be fine.
- When using Hing, less is ALWAYS preferable as it is EXTREMELY strong and not everyone likes it. Also, it can be found where Asian spices are sold.
- You can add a bit (up to 1 TBsp.) of the marinade/ vinegar from the pickled banana pepper jar.
- This recipe will still work but won't taste as good if: the pasta shells stick together too much, the pasta is warm,or you used too much chili powder (too hot). I know because I have done all these things.
- Any pasta will likely work but I haven't experimented yet. I like the shells because every once in a while you get a small piece of banana pepper stuck to the inside of the shell and it's almost like a surprise in your mouth. :)
If anyone reading this has any suggestions on what might improve the dish, please feel free to let me know.
If anyone wants any Hing, let me know too!