PREP: To begin preparing for this recipe, start with boiling a pot of water for your pasta to cook in. Sprinkle in salt and add a drizzle of oil to season the pasta and prevent it from sticking together as it cooks. 

 

COOK: Once your water is boiled and ready, stir in your pasta of choice. I use macaroni to replicate the traditional pasta salad look I am used to. Rotini, penne, fusilli, and farfalle work perfect as well, and are pastas I would recommend if you don’t like macaroni.

 

As your pasta cooks, scramble 4-5 eggs in a separate pan.

 

When your pasta is about 75% cooked, add in your frozen mixed vegetables. This is a hack of mine, which reduces cook time and makes preparing this meal very easy. You can swap out frozen mixed vegetables with fresh veggies if that is your preference.

 

As you wait for the pasta to finish cooking, chop your onion, green chillies, and a handful of fresh cilantro. Once the pasta is al dente, drain and set aside.

 

In a separate pan, sauté your onions with 1 teaspoon of oil. Mix in your green chillies. Season with garlic and chili powder. Incorporate your drained pasta into this pan. Toss in the sriracha, cooked and fluffy eggs, and sprinkle in the cilantro.

 

Once thoroughly mixed, your Bengali Pasta Salad is finished!

Serve hot or cold, and enjoy with your family and friends.