Creamy Pasta Salad

Recreating those classic summer salads are a creative way to add your own culinary touches by trying different ingredients and seasonings. Adding twists to salads is another way to pack in more vegetables and flavour. If a creamy pasta salad isn't your preference then feel free to change it up. Simply toss with a herb oil and vinegar based dressing for a lighter touch.   

  

Pasta Salad

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1 - 500g pkg rotini pasta

1 cup olive oil mayonnaise

1/2 cup plain Greek yoghurt or light sour cream

1 tablespoon grainy mustard

2-3 tablespoons white wine vinegar

1/2 teaspoon smoked paprika

1 tablespoon vegetable herb seasoning mix

1/2 cup chopped red onion

2 cups chopped broccoli, raw or slightly steamed

1/2 cup peas, fresh or thawed frozen

1/2 cup chopped green pepper, optional

handful of sunflower seeds

Cook pasta according to package. Drain and rinse in cold water. Set aside and allow to drain again. Prepare the vegetables accordingly. 

In a large bowl, combine and stir the mayonnaise, Greek yoghurt, grainy mustard, white wine vinegar, smoked paprika, and the vegetable herb seasoning mix together. Then add the chopped red onion, steamed or raw broccoli, peas and chopped green peppers, if using any, to the dressing. Stir. 

Place the cooked drained pasta in a large serving bowl and pour the seasoned vegetable dressing over top. Gently toss to coat. Chill before serving. Sprinkle with sunflower seeds before serving. 

Notes: you may also add grated carrots and or chopped red pepper.