Rainbow Pasta Salad
8 ingredients
7 steps
Ingredients
- 2 cups tri-color spiral pasta, measure from dried uncooked pasta
- 1 red capsicum, diced (red bell pepper)
- 1 cup frozen peas
- 12 cup corn kernel (can use fresh, frozen or canned)
- 2 tablespoons olive oil
- 2 teaspoons mustard
- 1 tablespoon lemon juice (can add more to taste)
- 14 teaspoon fresh ground black pepper (or to taste)
Directions
-
1Cook pasta in a saucepan of boiling water, adding peas, capsicum and corn in last two minutes of cooking time.
-
2Drain.
-
3Place pasta into a serving bowl.
-
4To make the dressing- whisk together all the dressing ingredients or shake well in a glass jar.
-
5Pour a small amount of the dressing over the salad to coat the pasta.
-
6Refrigerate.
-
7When ready to serve pour the remaining dressing over the pasta and mix through .
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