Chef Name: Hind Kadi
1 large can of Yoghurt
1 Tbsp of Goody Mustard
½ small pack of Goody Ranch Dressing
1 Garlic Clove, mashed
Dash of Salt and Black Pepper
½ a lemon, squeezed
3 Tbsps of Olive Oil
1 pack of Goody Colored Pasta
2 Tbsps of Olive Oil to season the Pasta
Salt to taste to season the Pasta
1 can of Goody Whole Kernel Golden Corn
1 small Red Cabbage, sliced
1 medium Carrot, grated
1 Sliced Bell Pepper, in any color you prefer
1 medium Lettuce, chopped
1 medium Tomato, cut into small pieces
Jalapeno (to taste)
3 Tbsps of Goody Sliced Green Olives
1. In a bowl, place all the sauce ingredients and mix well until they are incorporated.
2. Cook the Goody Pasta fusilli colored according to the instructions listed on the package; then drain it, wash it with cold water and season it with olive oil and salt.
3. In the Serving dish, place all the salad ingredients and stir them well. Add the sauce and stir well until they are incorporated. Cool the salad for a bit and garnish with watercress leaves and lemon slices.