Ingredients
Dry rotini or cavateli pasta (1c), cooked beef cut into thin strips (1 1/2c), milk(1 to 2 tbsp), salt (1/4tsp), shredded carrot (1med.), mayonnaise (1/2c), white wine vinegar or white vinegar (2tsp), dry mustard (1/4tsp), crushed dried Italian seasoning (1/2tsp), finely minced garlic (2cloves), plain yogurt (1/2c), sliced radishes (1/2c), salad soya leaves (optional)chopped red onion (1/2c), Fresh green beans cut into 2 inch length (1c).
Dry rotini or cavateli pasta (1c), cooked beef cut into thin strips (1 1/2c), milk(1 to 2 tbsp), salt (1/4tsp), shredded carrot (1med.), mayonnaise (1/2c), white wine vinegar or white vinegar (2tsp), dry mustard (1/4tsp), crushed dried Italian seasoning (1/2tsp), finely minced garlic (2cloves), plain yogurt (1/2c), sliced radishes (1/2c), salad soya leaves (optional)chopped red onion (1/2c), Fresh green beans cut into 2 inch length (1c).
Method of preparation:-
Take pasta, cook it until it gets firm to bite. Drain the pasta and rinse it with cold water and drain it again. Take some salted boiling water and then cook green beans in it for about 20 to 25 minutes. When the beans get cooked then drain them and rinse with cold water and again drain them. Take a large bowl, mix cooked beef, radishes, onion, carrot, green beans and pasta in it. Take a small bowl, mix yogurt, garlic, vinegar and mayonnaise or salad dressing in it and then add the dry mustard, salt and Italian seasons in it. Now pour this dressing over the pasta mixture. Mix it properly to coat. Cover the bowl, keep it in the refrigerator to chill. If needed add milk into the pasta mixture. Serve it on the salad savoy leaves.
Take pasta, cook it until it gets firm to bite. Drain the pasta and rinse it with cold water and drain it again. Take some salted boiling water and then cook green beans in it for about 20 to 25 minutes. When the beans get cooked then drain them and rinse with cold water and again drain them. Take a large bowl, mix cooked beef, radishes, onion, carrot, green beans and pasta in it. Take a small bowl, mix yogurt, garlic, vinegar and mayonnaise or salad dressing in it and then add the dry mustard, salt and Italian seasons in it. Now pour this dressing over the pasta mixture. Mix it properly to coat. Cover the bowl, keep it in the refrigerator to chill. If needed add milk into the pasta mixture. Serve it on the salad savoy leaves.Number of servings – 4
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