A beautiful umami-flavoured vegetarian pasta salad with fried paneer, cherry tomatoes, farfalle, chili, italian spices and the secret ingredient: asafetida.
Author:Heart of Saffron
Yield:2 servings 1x
3 tbs olive oil
250 gram paneer
350 gram cherry tomatoes
2 1/2 cups farfalle pasta
1/2 tsp asafetida
2 1/2 tsp dry oregano
1/4 lime (juice from 1/4 lime)
Salt and pepper to taste
Boil the pasta according to the instrucions on the pasta package. Boil it with some salt and olive oil. The olive oil will prevent it from sticking to eachother after boiling.
While the pasta is boiling, prepare a pan for frying the cubed paneer.
Put the flame on medium heat, add 1 tbs of olive oil and fry the paneer until it is browned and crisp.
Wash the cherry tomatoes and halve them.
Mix the pasta, cherry tomatoes and fried paneer in a bowl.
Finely chop the green chilli.
Heat up 2 tbs olive oil in a small pan. Fry the green chilies for a few seconds until the green color is gone, then add the asafetida and fry it until it is slightly browned (only a few seconds). Add the fried spices to the pasta salad mix.
Add salt, pepper, oregano and lime juice to the vegetarian pasta salad and you are ready to serve.
The pasta salad is slighlty warm when it is freshly made. If you would like it colder simply wait a 5 to 10 minutes until it has cooled down.