Creamy Vegetable Pasta Salad
Indulge in a delicious and vibrant creamy vegetable pasta salad that's perfect for picnics, potlucks, or a simple filling meal at home.
Servings: 3 people
Calories: 2859kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Dressing
- ½ Cup Yogurt
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Maple Syrup adjust to suit your taste
- Salt as required
- ½ Teaspoon Red Chilli Flakes adjust to suit your taste
- ½ Teaspoon Oregano
- ½ Tablespoon Olive Oil
For Salad
- 1 Cup (or) 140 gms Pasta
- ⅓ Cup Red Onion peel and chop finely
- ¼ Cup Green Bell Pepper/Capsicum wash, deseeds and chop finely
- ¼ Cup Cucumber wash and chop finely
- ¼ Cup Frozen Corn thaw
- ⅓ Cup Carrot wash, peel, trim edges and chop finely
- 5-6 sprigs Fresh Parsley wash and chop finely
Instructions
- Cook the pasta in boiling salt water until al dente.1 Cup (or) 140 gms Pasta
- Drain and rinse under cold water to cool it down and stop the cooking process. Set aside.
- While the pasta cooks, prepare all the vegetables by washing, peeling and chopping as needed.
- In a medium bowl, whisk together yogurt, dijon mustard, maple syrup, olive oil, salt, chilli flakes and oregano.½ Cup Yogurt, 1 Teaspoon Dijon Mustard, 1 Teaspoon Maple Syrup, Salt, ½ Teaspoon Red Chilli Flakes, ½ Teaspoon Oregano, ½ Tablespoon Olive Oil
- In a large mixing bowl, combine the cooked and cooled pasta, red onion, cucumber, green bell pepper, carrots, corn and fresh parsley.⅓ Cup Red Onion, ¼ Cup Green Bell Pepper/Capsicum, ¼ Cup Cucumber, ¼ Cup Frozen Corn, ⅓ Cup Carrot, 5-6 sprigs Fresh Parsley
- Pour the creamy dressing over the pasta and vegetables.
- Toss everything together until well coated. Serve it immediately or keep it in fridge until ready to eat.
Notes
Cook Al Dente: Cook the pasta just until al dente. Overcooking will make the pasta too soft and it might break apart when mixed with the other ingredients.
Chill Pasta Salad: Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavours meld together.
Properly Drained Pasta: Ensure pasta is well-drained and slightly cooled before mixing with vegetables and dressing.
Cold Water: Run boiled pasta under cold running water in a colander to prevent it from cooking further and sticking to each other.
Nutrition
Calories: 2859kcal | Carbohydrates: 569g | Protein: 100g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 103mg | Potassium: 1917mg | Fiber: 26g | Sugar: 25g | Vitamin A: 2859IU | Vitamin C: 17mg | Calcium: 234mg | Iron: 10mg
