Creamy Pasta Salad

 

Having leftover smart veggie elbow macaroni, a Catelli brand pasta made with carrot and cauliflower flours with twice the fibre as regular pasta, had me wanting to make pasta salad... you know the creamy comfort kind and although mine isn't excessively rich or creamy because I made it with less mayo and more organic Greek yoghurt, it still has that cool creaminess that comes with many sides over late summer. I added chopped celery, diced mixed peppers from our pepper pot and slices of green onion. Oil and vinegar may be used to replace the mayo and yoghurt, just adjust the measurements to 1/4 cup vinegar and about 1/2 cup olive oil and omit the 2 teaspoons of white wine vinegar.   

Macaroni Salad Dressing

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1/4 cup mayo

3/4 cup plain Organic Greek yoghurt

2 teaspoons grainy mustard

2 teaspoons white wine vinegar or any vinegar you prefer

1 1/2 teaspoons white sugar

1/4 teaspoon smoked paprika

1 - 2 teaspoons vegetable and herb medley seasoning mix or whatever fresh or dried mixed herbs you like

pinch of salt

1/4 teaspoon fresh ground pepper

Add ins:

2 green onions, sliced

1/2 cup mixed peppers, diced

2 celery stalks, cut in half and chopped

3 - 4 cups cooked leftover Catelli Smart Veggie elbow macaroni

In a medium bowl combine all the salad dressing ingredients and whisk together until well combine and smooth.

Prep and chop the vegetables if you haven't done so already.

In a large bowl add the leftover cold macaroni and pour the dressing over and toss together until well coated. Add the chopped vegetables and toss again.

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.