Ingredients for Anne's Colourful Pasta Salad
- 1 (16 ounce) package rotini pasta
- 1 cup frozen peas, thawed
- 1 1/2 cups chopped carrots
- 1 large apple, chopped
- 2 large tomatoes, chopped
- Gherkins
- Yoghurt
- 1 teaspoon dried basil
- Dried Oregano
- Fresh Dill Weed
- Lemon Juice
- 1/4 cup Dijon mustard
- 1 teaspoon salt and 1 teaspoon black pepper
- 1 cup chopped celery
- 1 cup chopped red onion
- 1 1/2 cups mayonnaise
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
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How to Make Anne's Colourful Pasta Salad
- Cook pasta according to package directions. Once cooked, immediately rinse under cold water to stop the cooking process and prevent sogginess.
- While the pasta cooks, prepare your vegetables: Chop the vegetables into bite-sized pieces.
- In a large bowl, combine the cooked pasta and chopped vegetables.
- **Make the dressing:** In a separate bowl, whisk together the mayonnaise, olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Pour the dressing over the pasta and vegetables. Gently toss to ensure everything is evenly coated.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. This step is key for the best taste!
- Before serving, sprinkle with fresh herbs (such as parsley or basil) and serve alongside crusty bread for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
90g
Fat
10g
Carbs
32g
