Ingredients
- 2 cups uncooked pasta elbows (macaroni) – boiled
- 2 oranges or mausambi – peeled and broken into tiny bits
- 2-3 slices tinned pineapple – drained (reserve juice), chopped
- 3-4 lettuce or cabbage leaves – trimmed & torn roughly into bite size pieces
- ½ cup curd – hung for 10 minutes, 1/3 cup fresh cream, 4 tbsp pineapple juice
- 4 ntbsp chopped fresh mint, ½ tsp salt, ¼ tsp white pepper
Instructions
- If cabbage is used, remove the hard portion of the leaves and blanch them in boiling salted water for a minute. Refresh in ice cold water. Lettuce can be used without blanching. Combine all salad ingredients.
- Mix the dressing ingredients together. Pour dressing onto pasta mixture.
- Gently toss until pasta is lightly coated. Check salt. Cover & chill. At serving time, add a little more pineapple juice to loosen the pasta.