Cold Pasta Salad

Main Ingredients

• 250 grams pasta
• 1 medium size cucumber - diced
• 1 big tomato - diced
• 1/2 cup roughly chopped cabbage
• 2-3 tbsp mayyonaise
• 1 tsp oregano
• Salt and pepper to taste
• 2 tbsp chilli garlic oil

For Chicken

• 150 grams boneless chicken - cut into bite size chunks
• 1/4 tsp ginger garlic paste
• 1/2 tsp soya sauce
• 1/4 tsp vinegar
• 1 tsp corn flour
• Salt and pepper to taste
• 1 tbsp olive oil

To prepare chilli garlic oil

• 1 cup olive oil
• 10-12 whole dried red chillies
• 10-12 garlic flakes

• In a small bowl combine together soya sauce, ginger garlic paste, vinegar, cornflour, salt and pepper powder. Mix well and marinate the chicken in it for 15-20 minutes.
• Heat oil in a non stick fry pan and fry the chicken chunks for 5-7 minutes or till it is cooked through.
• In a large pot bring water to boil. Add pasta and little salt, cook for 8-10 minutes, or till al dente. Drain it and rinse under cold water until cool. Transfer to a large bowl.
• Mix into it 2 tbsp of chilli garlic oil and fried chicken chunks. Cover the bowl and refrigerate it for at least 1 -2 hours or till serving time.
• Just before serving, take out the pasta bowl and add to it  mayyonaise, diced cucumber, tomatoes and cabbage. Mix well.
• Season it with oregano, salt and pepper powder.
• Serve immediately.

Preparing chilli garlic oil

• Crush the garlic flakes and break the red chillies. Heat oil in a wok and fry garlic and chillies till they burn out or turn dark golden. Discard the chillies and garlic and keep the oil. Cool it and store. It can stay for up to 15 days if kept in refrigerator.