Pasta Salad

Pasta Salad

8 oz (227 g) Pasta 1 Boneless Chicken Breast 4 oz (113 g) 1 Can (5.75 oz - 163 g) Black Olive 1 Bell Pepper 4 Medium Size Pickles 2 Bay Leaves 4 Tbsp Mayonnaise Turmeric, Salt, Black Pepper Powder 1 Tsp Vegetable Oil PREPARATIONS: 1- Dice the bell pepper, pickles and the black olives. DIRECTIONS: 1- Place the boneless chicken breast in a pot. 2- Add the bay leaves and few pinches of turmeric and some salt. 3- Pour in enough water to cover the chicken breast. 4- Cover the pot with a lid, simmer the chicken breast over medium heat for 40 to 50 minutes or until fully cooked, add more water if needed. 5- Place the pasta in another pot, add salt and add water to cover the pasta and add a tsp of vegetable oil. 6- Simmer the pasta over medium heat until tender. 7- Allow the cooked chicken breast to cool down and dice. 8- Drain the tendered pasta in a colander. 9- In a large bowl, combine the diced bell pepper, pickles, black olives, chicken breast and pasta. 10- Add black pepper powder, salt and 4 tbsp of mayonnaise. 11- Combine until well mixed.

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Pasta Salad Calories and Nutrition Values

Pasta Salad Calories and Nutrition Values

Pasta salad contains high amounts of vitamin C from bell pepper and Vitamin E from Olive. It can be served as side dish but it also can replace a greasy high cholesterol dinner. 3.5 ounces (100 grams) of pasta salad has 147 calories. it contains 30 milligrams of cholesterol. Chicken breast in the salad is a good source of protein and omega 3 with less fat and cholesterol comparing with other types of meat. Pasta salad is quite filling and a small bowl of it (about 100 grams) may take your appetite away drastically.

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  Pickled Vegetables

  • 2 Large Eggplants
  • 8 oz (227 g) Celery (3)
  • 2 Carrots
  • 1/4 Cabbage
  • 1/4 Red Bell Pepper
  • 1/4 Green Bell Pepper
  • 3 Chili Peppers
  • 1/4 Cauliflower
  • 1/8 Bunch Mint
  • 1/4 Bunch Parsley
  • 1/4 Bunch Cilantro
  • 1/4 Bunch Savory
  • 1/4 Bunch Tarragon
  • 3 Garlic Cloves
  • Salt, Ground Chili Pepper, Turmeric, Black Caraway
  • White Vinegar

1- Grill the eggplants.
2- Peel the skin and mince the grilled eggplants.
3- Mince mint (leaves), parsley, cilantro, savory (leaves) and tarragon (leaves).
4- grate the carrots.
5- mince celery, cabbage, bell peppers, chili peppers and the cauliflower.


1- Place all of the minced and grated ingredients in a large bowl.
2- Mash 3 or 4 garlic cloves into the bowl.
3- Add salt, ground chili pepper, turmeric and black caraway as preferred.
4- Mix the ingredients thoroughly until well blended.
For the sake of the video tutorial we used a small jar but the ingredients are for about 2 liters or 68 fluid oz.
5- Transfer the mixture into a jar.
6- Add white vinegar until tops the mixture (Shake/stir or tap the jar to make sure vinegar soaks deep into the mixture).
7- Seal the jar or container tight with a lid so no air can enter (preferably use just the right size of a jar that barely fits the mixture so that the seal contacts the mixture with no air in between).
8- Keep the jar at room temperature for at least 2 weeks.
Do Not Open the Jar for 2 weeks.
9- keep in refrigerator after (2 weeks) opening the container.

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