Penne Hawaiian Salad

Servings:
4-5
Preparation Time:
15
Cooking Time:
10

Ingredients

  • Del Monte Gourmet Penne pasta – 300 grams
  • Del Monte Pineapple Slices cut into strips – 200 grams
  • Red, Yellow & Green Bell Peppers cut into strips – ½ each
  • Celery – 2 stalks
  • Cheese (processed / Cheddar) – 2 tbsp
  • Salt & Freshly cracked black pepper – to taste
  • Mayonnaise (eggless mayo. for veg option) – 1½ cup or as reqd
  • Iceberg Lettuce – 1 head
  • Cherry Tomatoes – 6-8 numbers
  • Asparagus cut into 1 inch pieces – 4-5 sticks
  • Fresh Basil leaves – handful

Method

  1. Cook Del Monte Penne Rigate pasta in 3 litres of salted boiling water for 9-11 minutes, stirring occasionally.
  2. Drain well & refresh it with plenty of cold water and keep aside.
  3. Cut pineapple slices and bell peppers into strips, string & cut celery into diamonds and immerse all the vegetables & pineapple back into the sugar syrup from pineapple can and chill.
  4. Blanch asparagus in boiling salted water for a minute, drain & refresh it with plenty of cold water.
  5. Break lettuce leaves off the head, wash and immerse them in iced water to refresh.
  6. Cut processed or cheddar cheese into diamonds or strips.

Assemble:

  1. Drain the pineapple & vegetables and mix with cooked Penne Rigate. Add cooked asparagus, reserving few tips for garnishing.
  2. Add cheese, mayonnaise, salt & freshly cracked black pepper and mix well. Check & adjust the seasoning if required.
  3. Arrange the salad on the bed of lettuce leaves on salad platter / bowl / dish.
  4. Garnish with few cherry tomatoes, reserved asparagus tips & fresh basil leaves and serve immediately.

Non Vegetarian Penne Hawaiian Salad

Additional Ingredients:

  1. Roasted Chicken / Chicken Tikka – 250 grams
  2. Boiled Eggs – 2 numbers

Method:

  1. Roasted chicken or chicken tikka cut into strips may be added to above recipe to create non-vegetarian “Penne Hawaiian Salad”.
  2. Instead of egg less, regular mayonnaise may be used in this option.
  3. Boiled eggs cut into roundels will go well as garnish.