Ranch pasta "pineapple" salad.
My total new beginning of salad marathon. I wouldn’t say that I have been challenged, but more of a challenge to myself. I have a “baby pot” or others may call it “Tyre” on my lower tummy and it totally drives me crazy. I can no longer put on crop tops and feel comfortable. I need my mojo back.
Immediate emergency is required ASAP!
I recently started doing exercise 2 weeks ago, this was something I never did in my life before. Exercise NEVER crossed my mind. I have a small body by nature and a high metabolism rate.
My routine comprises of : 20 star jumps and 20 squats – early morning and evening, eating right {small quantities}, drinking 1200 ml bottle of warm water every day, and avoid all sorts of fizzy drinks.
How to prepare: Ranch pasta Salad
Prep time: 8 mins Total time: 15
Yields /Serves – 2 pax
*Main Ingredients*
– 1 medium bowl of pasta {Macaroni}
– 1 cup of diced ham {beef}
-1 cup of diced pineapples
-2 grated carrots
-1/2 cup of grated cheddar cheese {use any other}
– 1 cup of chopped french beans
– 1/2 cup of Yogurt -{can use flavor or low fat} -for dressing
*Method*
- Boil the pasta using medium heat – 8 mins. Season with 1/2 tsp of salt and 2 tsp of vegetable oil. When ready, place aside and cool it using cold water then drain and set aside.
- Using a different bowl/container, put all the other chopped and diced ingredients, then mix well.
3. Add the cheese after mixing the other ingredients, then mix well.
4. Add 1/2 cup of yogurt to the mix and blend it well.
5. Add the pasta to the yogurt mixture. Blend it well. Chill it for 2 mins.
6. As it chills for 2 mins, steam fry the french beans for 3 mins, I decided to mix it with left -over fried cabbage.
7. Serve when ready.
Final Outcome.
Love and Love.
TD.
