Gulab Jamun Recipe
April 28, 2012
Ash Gourd Sweet Curry
April 28, 2012


  • 1/4 cup wine vinegar
  • 1 cloves of  garlic, finely chopped
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon chopped, fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon capers, drained well
  • 8 ounces small pasta, cooked (orzo, miniature shells, etc.)


  • Whisk the white wine vinegar, garlic, mustard, lemon zest, parsley, salt, and pepper together in a small bowl  until the mixture is smooth and emulsified. Stir the capers into the dressing.Mix well.
  • Toss the herbed vinaigrette with the cooked pasta and serve right away or chill the pasta salad for up to 3 days.
  • Your pasta salad is ready to eat.

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