Chef Pasta Salad by Tahir Chaudhary

Ingredients:

• 1cups green corriander
• 1/4 cup mint
• 1 garlic cloves, chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 4no green chilies
• 2 tbsp olive oil
• 2 cup pasta boiled
• 1 tbsp sugar
• 1 cup mayo
• for garnish tomato and cheese

Method:

1. In a food processor put all ingredients and make a puree until smooth.
2. Cook pasta according to package directions until al dente.
3. Drain and run under cold water to stop cooking.
4. Add cold pasta and toss to coat with dressing.
5. Top with tomatoes.
6. Serve salad at room temperature or cover and refrigerate to serve chilled.