Requirements :

Shell Pasta – 1 cup

Carrot – 2 tbs

Onion – 2 tbs

Cauliflower – 6 florets

Capsicum – 2 tbs

Salt

Pepper – ¼ tsp

Butter – ¼ tsp

For white sauce :

All purpose flour – 1 tbs

Milk – 1 cup

Butter – ¼ tsp

Method :

White sauce :

Melt the butter in a pan .

Add the flour and roast well.

Add in the milk and stir continuously.

After five minutes the sauce will thicken , take off from flame and let it cool.

Cook pasta :

Add the pasta and 2 cup of water , let it cook.

Add in a tsp of oil.

Cook for 5 – 6 minutes.

Drain in a colander and keep it under the running water for two minutes.

Vegetables :

Chop the carrot , onion and Bellpepper to fine sticks.

Blanch the cauliflower florets in hot water for five minutes.

Melt the ¼ tsp butter and sauté the carrot , bell pepper and cauliflour for two minutes.

Let it cool.

Step 1:

Mixing of salad :

In a large bowl , add in the cooked pasta. Followed by the chopped onion and sauted vegetables.

Step 2:

Pour the cold white sauce on top and mix gently.

Add the salt and pepper and mix once.

Refrigerate for 4 hours or overnight and serve. Cold pasta salad is ready to serve. Enjoy this healthy , nutritious and colorful pasta...........